TRADITIONAL CARROT POTJIE

Ingredients

1,5 kg ribs

4 large onions

1 large clove of garlic

2 cloves

1 fingerlength piece of cinnamon stick

2 chillies chopped with pips

A dash of nutmeg

1 cup of water

Salt to taste

1 bunch of carrots chopped

4 large potatoes or 8 small ones

Freshly milled black pepper

METHOD

Chop the ribs into portions and roast in its own fat in the potjie pot. Remove meat and fry onions in the same fat, adding a little cooking oil if needed .

When the onions turn golden brown -they should be glazed - you again add the meat. Bruise the garlic and add it as well as the cloves, cinnamon and chillies.

Add a cupful of water and salt. Close the pot and allow to simmer slowly. When the meat is tender, add the chopped carrots on top and then the peeled potatoes, preferably small ones.

Make sure there's enough liquid. Replace the lid and let it steam away. It should be ready after a half an hour . Add pepper and a whisper of nutmeg.

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