Recipe by Pierre Dance
Capetown literally sits on the crossroads of the world. It's cuisine is based in solid Boer tradition. Because of the mass trade between England and India, it's no wonder there is strong Indian influence in all phases of S.A. life especially it's foods. Capetown Masala is available at www.worldspice.com
- oil (for frying)
- 907.18 g chuck roast, trimmed of fat,cut into 1 inch cubes
- 118.29 ml flour (for dredging)
- 1.23 ml kosher salt (for dredging)
- 1.23 ml fresh ground black pepper (for dredging)
- 2 medium yellow onions, chopped
- 473.18 ml beef stock (homade is best)
- 3 clove garlic, minced
- 1 inch gingerroot, finely grated
- 29.58 ml capetown masala, freshly ground
- 1.23 ml fresh ground black pepper
- 1.23 ml kosher salt
- 907.18 g small red potatoes, skins on,quartered
Directions See How It's Made
- Mix the Flour, Salt, and Pepper in a plastic bag.
- Dredge the meat a dozen pieces at a time.
- Heat a heavy skillet over medium-high heat.
- Add oil.
- Brown meat on all sides.
- Drain on a paper towel.
- Repeat'til all are done.
- Place all ingredients except meat and potatoes in crock pot.
- Mix well.
- Add meat and potatoes.
- Stir well.
- Cover, Cook on low for 7-8 hours"til Meat and Potatoes are tender.
- The potatoes will be cooked to a broth.
- Serve with a fresh crusty peasent loaf and a few pints of Pale Ale.