Ingredients

• 14 lamb neck chops
• 2 tbs cooking oil
• 2 large onions, chopped
• 250g bacon, diced
• 16 small potatoes, peeled and quartered
• 1 small cabbage, cut in 8 pieces
• dash of lemon juice with 500ml water
• dash of mixed herbs
• salt and black pepper to taste

Method

• Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time.
• Cover with lid and leave to cook for about 45 minutes.
• Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet)
• Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
• Stir through ; the meat should fall off the bones.
• Serve with brown rice and sweet mashed cinnamon pumpkin.

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