1 kg sheep shin, cut into pieces
1 large onion, cubed
250 g whole baby carrots, peeled
3 medium potatoes, peeled and halved
200 g cauliflower
250 g baby marrow
100 g frozen peas
30 ml cooking oil
100 g tomato puree
10 ml white sugar
375 ml water
6 black pepper-corns
4 bay leaves
Salt to taste
250 ml cold water
20 ml flour
10 ml Bisto (beef gravy powder)
Heat the oil in the potjie and brown the meat.
Remove the meat and put aside.
Brown the onions and then return the meat to the pot.
Mix the tomato puree, sugar and water together and add it to the pot.
Cover with the lid and allow the pot to simmer for approximately 1 hour.
Now add the pepper corns, bay leaves and salt and allow the potjie to simmer for a further 30 minutes.
Layer the veggies as they appear in the recipe.
Cover with the lid and allow to simmer for about 1 hour.
Finally, mix the ingredients of the sauce and add it to the potjie 10 minutes before serving.