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| Servings: 4


  • olive oil for frying
  • 2 onions, diced
  • 25 ml mild curry powder
  • 10 ml ground cloves
  • 10 ml cumin
  • 10 ml turmeric
  • 15 ml crushed garlic
  • 400 g beef short rib
  • 1.3 kg pork trotters
  • 45 ml apricot jam
  • salt
  • 200 g baby potatoes
  • 200 g baby carrots

Fry the onions in the oil for a couple of minutes until translucent. Add the spices and fry for another minute or so. Add the garlic and fry for 30 seconds.
Add the mixture to a pressure cooker, add the beef, pork, jam, salt and 600 ml of water.
Close the pressure cooker and cook on high for 45 minutes.
Let the steam escape and open the pot. Add the vegetables, close the pot again and pressure cook for another 30 minutes or till soft.
Serve with yellow rice.

To make brawn from the leftovers I let the mixture cool down, removed the potatoes and any bones, cut larger pieces of meat into bite-size pieces and poured the mixture into a square container. Put in the fridge to set.  Cut into blocks and enjoy.

Recipe and photo: Zita Harber

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