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Lambs Neck Potjiekos

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Ingredients

Adjust Servings:
8 slices lamb necks
250 ml red wine (pinotage of course! you can be liberal with this)
250 g new potatoes, chopped (halved if small)
1 large onion, roughly chopped
2 red peppers, sliced
12 vine tomatoes, halved
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
2 teaspoons sweet paprika
3 cm fresh ginger, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh coriander
3 tablespoons vegetable oil

Nutritional information

298.2
Calories
103 g
Calories From Fat
11.5 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
29.9 mg
Sodium
36.6 g
Carbs
8.7 g
Dietary Fiber
14.8 g
Sugars
5.8 g
Protein
604g
Serving Size

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Lambs Neck Potjiekos

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    Cuisine:

    Great recipe lovely flavours. Just need to double up on all ingredients. If you are going to go through all that time and effort to make it, trust me you need to double up.Every one is going to want seconds? used 1kg of Lamb Knuckle (great meat for a potjie) with the lamb neck. Then rather add the potatoes an hour before it is almost done, they don't need more cooking otherwise you will no whole potatoes to enjoy.

    • 215 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lamb’s Neck Potjiekos, Loosely based on Cass Abraham’s Tomato Bredie, but designed for a proper potjie pot The Potjie pot is usually placed over a fire or barbecue (though a large saucepan on the hob will do, honest!) This is a traditional South African stew, usually made with mutton I adapted it so that you can get the ingredients easily in Britain’s lamb-obsessed supermarkets The longer you leave it cooking, the better it gets , Great recipe lovely flavours Just need to double up on all ingredients If you are going to go through all that time and effort to make it, trust me you need to double up Every one is going to want seconds? used 1kg of Lamb Knuckle (great meat for a potjie) with the lamb neck Then rather add the potatoes an hour before it is almost done, they don’t need more cooking otherwise you will no whole potatoes to enjoy , Great with beef too!


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    Steps

    1
    Done

    Add the Cloves, Cinnamon, Paprika, Ginger and Garlic to Some Oil and Heat in the Potjie Pot Until Fragrant.

    2
    Done

    Add the Meat and Potatoes to the Pot, Then Add Layers of Onion and Pepper.

    3
    Done

    Finally, Add the Tomatoes to the Top of the Pot, and Sprinkle Over the Coriander.

    4
    Done

    Pour the Wine Over the Top and Allow to Drain Through.

    5
    Done

    Put the Lid on the Pot and Leave to Simmer.

    6
    Done

    After Half an Hour, Stir the Pot Well So That the Meat Is Now on the Top.

    7
    Done

    Cover Again, Turn the Heat Down If Necessary, and Leave to Slow Cook For as Long as Possible.

    8
    Done

    Good After Two Hours, Even Better the Next Day.

    9
    Done

    Serve With Rice If You Have Room!

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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