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Sheep Neck and Noodles Potjie
This delicious Potjie is made unique by the noodles and veggies which makes it so filling that it can be served on it's own. It's enough for 6 people and a size 3 Potjie is recommended.
Servings
Ingredients
  • 1.5 kg Sheep neck cut into pieces
  • 125 ml cake flour
  • 125 ml oil
  • 4 medium onions diced
  • 625 ml Port
  • 1 l water
  • 250 ml Raw shell noodles
  • 1 Green, red and yellow pepper diced
  • 8 carrots peeled and sliced
  • 8 Medium potatoes peeled and diced
  • 8 Baby Marrows quartered
  • 300 g button mushrooms
  • 15 ml Salt
  • 15 ml Coriander
  • 5 ml mixed herbs
  • 3 Whole cloves (kruienaeltjies)
  • 7 Whole peppercorns
  • 1.5 ml fine nutmeg
  • Grated cheese
Servings
Ingredients
  • 1.5 kg Sheep neck cut into pieces
  • 125 ml cake flour
  • 125 ml oil
  • 4 medium onions diced
  • 625 ml Port
  • 1 l water
  • 250 ml Raw shell noodles
  • 1 Green, red and yellow pepper diced
  • 8 carrots peeled and sliced
  • 8 Medium potatoes peeled and diced
  • 8 Baby Marrows quartered
  • 300 g button mushrooms
  • 15 ml Salt
  • 15 ml Coriander
  • 5 ml mixed herbs
  • 3 Whole cloves (kruienaeltjies)
  • 7 Whole peppercorns
  • 1.5 ml fine nutmeg
  • Grated cheese
Instructions
  1. Coat the meat with the flour
  2. Heat the oil in the Potjie and brown the meat
  3. Add the onions and brown the combination in an open Pot
  4. Add 125ml of the port and 125ml of the water
  5. Cover with the lid and allow to simmer for 45 minutes
  6. Sprinkle the noodles and the green-peppers over the meat
  7. Layer the veggies as they appear in the recipe
  8. Mix the salt, herbs and spices in the remaining port and water and pour over the food
  9. Cover with the lid and allow to simmer for about 2.5 hours
  10. Finally, sprinkle some grated cheese over the pot 30 minutes before the Potjie is served
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