Ingredients
1 kg soutribbetjie
1 bay leaf
2 whole cloves
1 stick cinnamon
1 piece lemon peel
5 ml dry mustard
8 new potatoes or 4 large potatoes
4 large onions, quartered
4 medium carrots, halved
8 baby marrows
4 stalks celery, halved

Method
Tie bay leaf, cloves, cinnamon and lemon peel in a muslin bag.
Place meat and spices in potjie, cover with cold water and add mustard.
Cover with lid and simmer slowly for 1.5 hours or until meat is almost tender.
If using large potatoes, peel and quarter them.
Add to potjie together with onions, carrots, baby marrows and celery.
Replace lid and simmer for another 30 minutes or until the vegetables are done.
Remove meat and arrange on a large meat platter.
Arrange vegetables around meat.

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