Serves 8

    Chicken may be used instead of mutton, but then the cooking time must be reduced.

    2 large onions, slice

    2ml (1/2 tsp) peppercorns

    2ml (1/2 tsp) ground cloves

    125ml (1/2 cup) water

    25ml (2 tbsp) vegetable oil

    2 sticks cinnamon

    1kg (21/4 lb) mutton

    3cm-piece fresh root ginger, finely chopped

    2 cardamom pods

    1kg (21/4 lb) very ripe tomatoes, chopped or

    3 cans (410g / 41 oz each) chopped tomatoes

    1 green chilli, chopped

    6medium potatoes, peeled and halved

    salt, pepper and sugar to taste

    chopped parsley for garnishing

    Placed onions, peppercorns, cloves and water in a large saucepan and bring to the boil. Simmer until all the water has been absorbed. Add oil and cinnamon and braise until onions are golden. Add meat, ginger and cardamom pods and stir thoroughly. Turn down the heat, cover saucepan with a tightly-fitting lid and simmer gently for 30 minutes. Add tomatoes and chilli. Close lid and simmer of 20 minutes. Now add potatoes, salt, freshly ground pepper and sugar to taste. Replace lid and simmer until potatoes are cooked. Garnish with chopped parsley and serve on a bed of freshly cooked Tastic rice.

    Recipe: Cass Abrahams, Cass Abrahams Cooks Cape Malay: Food from Africa

    Food Styling: Pete Goffe-Wood, PGW Eat