Prepare the braai sauce first. Over medium heat, heat the oil and then sauté the onion and garlic in it until onion is light brown and translucent. Add the remainign sauce ingredients, cover with lid and allow to simemr for 30-45 minutes so thatthe flavours combine and the sauce thickens.
Heat 15ml cooking oil in a no. 3 size potjie (or a large Dutch oven) until very hot.
Add the meat in batches, stirring so that the meat browns on all sides. Add the courgette slices in a layer on top of the meat, then add the mushroom slices in a laayer on top of the courgettes. Carefully pour the sauce over everything, trying
not to dusturb the layers.
Cover tightly with a lid and simmer slowly for 2-2.5 hours, or until meat is tender. Serve on creamy mashed potatoes.