Potjiekos beef (or lamb) curry

(quantities indicated are suitable for a No. 3 pot)
by Peter Campbell

Ingredients :
1.5kg stewing beef, stewing lamb or lamb knuckles (trim off excess fat)
4-5 potatoes peeled and cut in large chunks (a combination of normal and sweet potatoes may be used)
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander seed
3 heaped teaspoons meat masala or curry powder
2 chillies, finely chopped
5 cardemon seeds (split or crushed)
1cm ginger peeled and grated
6 garlic cloves crushed
2 bay leaves
1 teaspoon ground turmeric
1 tablespoon cooking oil
2 onions chopped
3 fresh tomatoes, diced
400g tin peeled tomatoes
1 tablespoon of apricot jam
Salt and freshly ground black pepper to taste

Method :
Make a fire and wait until the fire has been reduced to hot coals.
Place the pot on the coals and add the oil to the pot, followed by the meat and cook the meat until brown.
Add the chopped onions and stir in with the meat until the onions have softened.
Add the fresh and tinned tomatoes, as well as all the other ingredients (except the potatoes) and simmer (with the lid on) for about an hour on reduced heat, stirring every 10 minutes or so.
If there is not enough liquid in the pot, a little water may be added from time to time.Add the potatoes and cook for another hour or till the potatoes have softened.
Garnish with freshly chopped coriander (dhania / cilantro) and serve with rice.

recipe potjie curry lamb beef