Back to the Potjiekos recipes!! Lamb Neck and Cabbage Potjie Back to our home page


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 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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