More than 1 hour
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- 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)
- Salt and milled pepper
- 2kg beef short-ribs
- Glug canola oil
- 2 onions, chopped
- 5 cloves garlic, chopped
- 3cm knob fresh 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 prunes), halved
- 1 large Granny Smith apple, cored and grated
- ½ cup (125ml) desiccated coconut
- Cooked rice and chopped parsley, for serving
- Combine spices and crush using a pestle and mortar.
- Season meat.
- Heat oil in a cast-iron potjie and brown meat in batches.
- Remove and set aside.
- Sauté onion in potjie for 8-10 minutes.
- Add crushed spices, garlic, ginger and chilli, 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 a bed of rice and garnish with parsley.