1/1 Photo of Lamb's Neck Potjiekos
3 hrs 15 mins
Bel's Belly's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
- 2Add the meat and potatoes to the pot, then add layers of onion and pepper.
- 3Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
- 4Pour the wine over the top and allow to drain through.
- 5Put the lid on the pot and leave to simmer.
- 6After half an hour, stir the pot well so that the meat is now on the top.
- 7Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
- 8Good after two hours, even better the next day.
- 9Serve with rice – if you have room!
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Nutritional Facts for Lamb's Neck Potjiekos
Serving Size: 1 (604 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 298.2
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 29.9 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 8.7 g
- Sugars 14.8 g
- Protein 5.8 g
The following items or measurements are not included: