Wash and chop the meat into fair sized pieces

Marinate the meat with cumin and sage, apple cider and oil then place overnight in the freezer - ensure to mix in the marinade well

Remove from the freezer in the morning and place in the fridge or at least 3 hours to cooking and place on the kitchen counter to thaw

Place in a pan and add 1 cup water and allow to simmer for 20 minutes

Chop the onions finely, pound the ginger and garlic then add it to the sufuria with a pinch of salt

Peel the potatoes, wash and add into the sufuria, add 1/2 cup of water if necessary

After 15 minutes or when the potatoes start to soften, add the tomatoe grated or finely chopped

Cover and allow to simmer for 10 to 15 minutes or until the potatoes are well cooked

Serve with Emmanuel Spinach (see previous recipes)

Enjoy!