Lamb Neck Potjie

The perfect weekend get together with family Lamb Neck Potjie.

• Difficulty: Medium
• Category: Dinner, Lamb Recipe, Life Style Recipes, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
• Cuisine: African, Boere Kos, Italian/USA, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS:

• 1 kg Lamb Neck Fillet ((Cubed))
• 10 Whole Baby Onions
• Olive Oil
• Fresh Parsley ((Chopped))
• 125 ml Red Wine
• 1 cup Boiling Water
• 1 Beef Stock ((Cube))
• 1 Lamb Stock ((Cube))
• 2 Large Potatoes ((Cubed))
• 500 ml Green Beans ((Cut Up0)
• 1 Bunch Carrots ((Sliced))
• 4 Celery Sticks ((Chopped))
• 1 Red Chili ((Chopped))
• 4 Cloves Garlic
• 1 tbsp Chili Powder
• 1 tsp Ground Black Pepper
• 1 pt Brown Onion Soup

Instructions

METHOD:

1. 1. Add some Olive Oil to the potjie, add the Meat and seal it (ensuring all sides are browned).
2. 2. Remove the meat and then brown the Onions.
3. 3. Replace the meat and cover with the Stock and Red Wine.Let this simmer for 1 hour.
4. 4. Place the Parsley in the mix and then layer with Potatoes, Carrots and Green Beans. Simmer for 1 hour
5. 5. 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.
6. 6. Serve with Corn or Rice.