More than 2 hours
- 3 Tbsp (45ml) ground coriander
- 2 tsp (10ml) cumin seeds, toasted
- 1 stick cinnamon
- 1 tsp (5ml) each ground ginger, mustard seeds and turmeric
- 3 whole cloves
- 1 sprig fresh curry leaves (optional)
- 2kg beef short-ribs
- Salt and milled pepper
- Glug canola oil
- 2 onions, chopped
- 5 cloves garlic, chopped
- 3cm knob ginger, peeled and grated
- 3 red chillies, whole (or halved, if you prefer it hotter)
- 3 cups (750ml) beef stock
- 200-300g dried fruit (such as sultanas, Turkish apricots or pitted prunes), halved if large
- 1 large Granny Smith apple, cored and grated
- ½ cup (125ml) desiccated coconut
- Rice and chopped parsley, for serving
- Combine spice mix spices and crush using a pestle and mortar.
- Season meat well.
- Heat oil in a cast-iron potjie and brown meat in batches. Remove and set aside.
- Sauté onions in a potjie over medium coals for 8-10 minutes.
- Add spice mix, garlic, ginger and chillies, and fry for 2-3 minutes.
- Return meat to potjie and top up with stock. Season.
- Simmer over a medium heat for 1 hour.
- Add dried fruit, apple and coconut, and simmer for another hour. (It’s ready when the meat is tender and falling off the bone, and the sauce has thickened.)
- Serve potjiekos on rice, garnished with parsley.