Cut lamb into one and half inch cubes. Heat olive oil in a special potjie pot preferably on an open flame. Add the lamb pieces, garlic and cook for a few minutes on a high heat stirring continuously.
Add onion and sauté for two minutes. Add tomatoes and Worcestershire sauce and continue to sauté.
Add the three pepper powders and cardamom powder and mix. Add salt and barbecue sauce and mix Add sweet and sour chutney and mix well.
Cook for three to four minutes. Add potatoes, carrot, brinjal and small onions and mix well. Cover the pot with aluminium foil and let it simmer on slow heat till done.
It may take one and a half to two hours or maybe a little more. Serve hot.