Awesome served with Rice, cous cous or rotti bread.


Category Camp Oven Cooking

Author:Brad Lumb

Awesome served with Rice, cous cous or rotti bread.



  • 1kg diced lamb
  • 2 onions diced
  • 2 large carrots diced sliced
  • 2 large potatoes diced
  • 1 bag frozen peas and corn
  • 500ml chicken stock
  • 500g jar fruit chutney Homebrand or Black and Gold brand work great).
  • curry powder
  • cooking oil


  1. Heat oil in camp oven on Ozpig and add 2 or 3 tablespoons curry powder and fry off into a paste. Add diced onions and a little more oil and saute until soft.
  2. Add diced lamb and toss through until browned.
  3. Add Carrots, peas and corn, chutney and chicken stock (don't worry if it looks like too much liquid because the potatoes really soak it up later)..
  4. Bring to the boil and move camp oven to Ozpig warming plate or keep over a very low fire on the top of the Ozpig for an hour.
  5. Put potatoes in and allow to simmer for another 20 -30 minutes or until the lamb is tender.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.