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.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 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

Directions

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