This recipe draws inspiration from Conrad Vlok’s hunting trips, and is best made using fresh seasonal ingredients.
Rice to serve and coriander or parsley for garnish
Season the meat with the salt and pepper, heat a large glug of canola oil in a sturdy black pot (or potjie) and in batches, brown the meat well on each side. Drain and set aside.
In the same oil, add the leeks and onions and cook until they are nicely coloured (about 10 mins on medium heat). Add the spices and garlic, fry for a minute to release the flavour. Add the meat, wine, vinegar and half the stock (reserve the other half for later), turn down to a simmer and close the lid. Cook slowly for 1 hour stirring occasionally.
Add the carrots and cook until the meat is tender. Mix the tomato puree, mustard and flour with the remainder of the stock and add to the pot. After about 30 minutes, a thick fragrant gravy will have formed. Remove the bay leaves and serve over rice with coriander to garnish.
Open another bottle.
For more inspiration, visit Strandveld Vineyards.