Recipe: Tasty Lamb Neck Potjiekos

Recipe: Tasty Lamb Neck Potjiekos Delicious, fresh and tasty.

Lamb 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.

Brown Lamb Neck and stewing pieces.

Add Potjiekos Spice Mix for extra flavour.

Remove Lamb Neck and stewing pieces from pot when browned and set aside.

You can cook Lamb Neck Potjiekos using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lamb Neck Potjiekos

1. Prepare 768 g of Lamb Neck pieces.

2. Prepare 514 g of Stewing Lamb pieces.

3. It’s 250 ml of Beef Stock.

4. It’s 6 of Medium Potatoes (cubed).

5. Prepare 6 of Medium Carrots roughly chopped.

6. You need 2 of Onions roughly chopped.

7. Prepare 250 g of White Mushrooms.

8. You need 4 of Baby Marrows (chopped).

9. Prepare 150 g of Green Beans.

10. You need 1 cup of Corn.

11. You need 250 ml of Allesverloren Fine Old Vintage Port.

12. It’s 50 ml of Extra Virgin Olive Oil.

13. You need 1 Cup of Potjiekos Spice Mix (locally Sourced).

14. Prepare 3 tablespoon of Soy Sauce.

15. You need 3 tablespoon of Worcestershire sauce.

16. It’s 1 of no3 round, cast iron, three-legged pot.

17. Prepare of Steamed Basmati Rice to serve.

Every mutton Potjie comes with its own great taste, but Tomato lamb neck Potjie includes all the flavors that you need to try out.

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

Let the potjie stew on a low heat for at least an hour and a half.

The key is NOT TO TOUCH IT.

Lamb Neck Potjiekos instructions

1. Heat Extra Virgin Olive Oil in cast iron pot over a prepared fire..

2. Brown Lamb Neck and stewing pieces. Add Potjiekos Spice Mix for extra flavour..

3. Remove Lamb Neck and stewing pieces from pot when browned and set aside.

4. Add Allesverloren Fine Old Vintage Port to pot to deglaze and cook the alcohol for 5 minutes, until a syrupy glaze is achieved.

5. Add Beef Stock, Worcestershire sauce, browned lamb meat and Soy Sauce. Allow to cook for 40 - 50 minutes on a medium to high heat..

6. Add potatoes, carrots and onions to the pot. Cook till the meat and potatoes are soft..

7. Add mushrooms, green beans, baby marrows and corn. Cook for +-10 minutes.

8. Done. Serve with steamed Basmati Rice. Best enjoyed with a good local craft beer..

This Moroccan Lamb Potjie is no exception!

Mix the flour with the spices, herbs and seasoning.

Toss the lamb neck in the spice mixture.

Heat the oil in a large potjie in the Weber.

Brown the meat all over, ensuring the coals do not touch the bottom of the potjie.