This is one of my best potjies. Lamb neck potjie is one that is underused and the meat that is hugely underrated, however it works extremely well in a potjie.

Lamb neck is not too traditional, however it is a cheaper cut of meat and the mix of fat turns into a great gravy.

Ingredients (serves 4-6)

1 KG Lamb Neck Fillet (cubed)
10 Whole baby onions (peel but don’t chop up)
Olive Oil
Handful chopped parsley
125ml Red wine
1 Cup Boiling Water
1 block beef stock, crumbled
1 block lamb stock, crumbled
2 Large potatoes (cubed)
500ml Green beans, cut up
1 Bunch of carrots, sliced
4 Celery sticks, chopped
1 red/orange chilli pepper (chopped up)
4 Garlic cloves
1 Tbsp chilli powder
1 tsp. Black Pepper
Packet of Brown onion soup

Lamb potjie2__1413190452_105.237.198.149Potjie Time

Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned)
Remove the meat and then brown the onions
Replace the meat and cover with the stock and red wine
Let this simmer for 1 hour
Place the parsley in the mix and then layer with potatoes, carrots and green beans
Simmer for 1 hour
Place the celery, pepper, garlic, chilli powder, black pepper and onion soup on the top of the mix (ensuring to cover the top)
Simmer for 3 hours.

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