Beef Potjiekos

Cut the beef into large cubes, finely chop the onion, grate the garlic and ginger, cut the potatoes and carrots into large chunks, and slice the cabbage into wide wedges.

Heat the oil in a cast-iron pot or heavy pan over medium-high heat. Brown the beef in batches until nicely seared, then leave it in the bottom of the pot.

Add the onion, garlic, ginger, cinnamon, cloves, curry powder, garam masala, fennel seeds, cumin and turmeric. Stirring, sauté for 1 minute to let the spices release their aroma.

Season the beef with salt and pepper, pour in the water, then add the tomato paste and crushed tomatoes. Bring the liquid to a gentle simmer, scraping up the browned bits from the bottom.

Cover the pot with a lid and cook over the lowest heat for 60 minutes; the liquid should barely bubble.

Layer the carrots, potatoes and cabbage on top of the meat. Do not stir: in potjiekos the vegetables cook in layers, with steam circulating under the lid.

Continue braising, covered, for another 60–75 minutes, until the beef is tender and the potatoes and carrots are easily pierced with a knife. If the dish looks dry, add a little water; don't let the sauce become watery.

At the end, gently stir the potjiekos once, check the salt and black pepper, and sprinkle with cilantro before serving.