Lamb Neckoxtail Potjie Recipes

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LAMB'S NECK POTJIEKOS



Lamb's Neck Potjiekos image

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.

Provided by Bels Belly

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
  • Add the meat and potatoes to the pot, then add layers of onion and pepper.
  • Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
  • Pour the wine over the top and allow to drain through.
  • Put the lid on the pot and leave to simmer.
  • After half an hour, stir the pot well so that the meat is now on the top.
  • Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
  • Good after two hours, even better the next day.
  • Serve with rice - if you have room!

Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.6, Sodium 29.9, Carbohydrate 36.6, Fiber 8.7, Sugar 14.8, Protein 5.8

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