Potjie No: 2 or 3
Cooking Time: 2.5 hours
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1 kg beef neck or flat rib (sawn into portions)
15 ml cooking oil
2 onions, chopped
1 clove garlic (chopped)
15 ml chopped root ginger or 5 ml ground ginger
15 ml medium curry powder
Small piece of chilli
5 ml turmeric
5 ml ground coriander
1 stick cinnamon
1 bay leaf
5 ml salt
15 ml tomato paste
250 ml beef stock
250 ml hanepoot wine
250 ml uncooked stampkoring (pearl wheat)
Heat oil, add meat a little at a time and brown on all sides, stirring occasionally.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, chilli, remaining spices, bay leaf and salt.
Stir thoroughly until well mixed.
Heat tomato paste, stock and wine and add to meat.
Cover with lid and simmer for 1.5-2 hours or until meat is almost tender.
Add stampkoring in a thin layer on top of meat.
Replace lid and simmer a further 30-40 minutes or until liquid has been absorbed and the meat and stampkoring are tender.