• Dust the meat in the flour and seasoning
  
• Pre cook meat
  
• In a nonstick frying pan add enough olive oil to cover base of 28cm frying pan. Heat until hot. Place the goulash meat in the hot oil and sear until crisp and brown. Do this in 2 batches. The juices must be seared into the meat and not run into the pan and boil the meat. If this happens you will have dull grey tough meat. Do not overcrowd the pan. This could be another reason why the meat is boiling rather than searing. Set aside until needed
  

Sauce

• Place oil in large 28cm cast iron pot
  
• Add onions and sweat until translucent for about 5 minutes put the lid on   Just make sure they don’t burn so turn down the heat. Add the garlic and fry for 1 minute. Add the bacon and cook for 3 minutes
  
• 
• Add the grated carrot and stir to ensure it cooks through. Now add all the spices (Paprika, caraway seeds and marjoram and cayenne if you like a bit of heat ) and cook for 1 minute. 
  
• Now add the meat and mix into the spiced vegetables along with the tomato paste, tomatoes and stock or water. Bring back up to heat put lid on

  Place in oven at 150°c for 2 hours. As an alternative you can leave the pot to gently simmer on gas or in a pizza oven or on an open fire that is a traditional potjie method that we favour in South Africa. Load shedding is real and we need to explore alternatives. Just pay attention to ensuring the base of the pot doesnt burn.

Vegetables

• Add potatoes, red pepper and lemon
  
• Return to oven for further hour or 2 adjust seasoning or as long as it takes for meat to be soft. Shin is a tougher cut that requires long and slow cooking. Once tender, I like to cut the meat into smaller pieces that are easy to eat with a soup spoon.

  Check seasoning serve with crusty bread and fresh red pepper and chilli and a spoon of full fat yoghurt. This also works very well served on top of parmesan polenta.