Take the sauerkraut and cut it into small pieces. Note: If it's very salty you need to allow it to desalinate for a few hours submerged in water. Cut the meat into small ~5cm (~2in) cubes.Mince the carrots into <1cm (~4in) cubes.
Cooking Phase
Lightly fry the meat it in oil in a big pot along with the cumin and spices. Not too much, just enough to change its color to white. Put the sauerkraut over the meat, and top everything up with water and bring it to a slow, long boil.Add water along the way if necessarily due to evaporation, you'll know when it's done by testing the meat: you need to be able to "cut" the cubes with a wooden spoon when it's cooked & soft enough. Add salt to taste during the boiling process, the meat and cabbage will both release salt along the way, so there's no fixed amount of salt you need to add, doing it by taste will always work best for your tastes and ingredients.
