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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.


  • 1.5kg Sheep neck, cut into pieces
  • 125ml Cake flour
  • 125ml Oil
  • 4 Medium onions, diced
  • 625ml Port
  • 1 Litre water
  • 250ml 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
  • 300g Button mushrooms
  • 15ml Salt
  • 15ml Coriander
  • 5ml Mixed herbs
  • 3 Whole cloves (kruienaeltjies)
  • 7 Whole peppercorns
  • 1.5ml Fine nutmeg
  • Grated cheese

  • Coat the meat with the flour
  • Heat the oil in the Potjie and brown the meat
  • Add the onions and brown the combination in an open Pot
  • Add 125ml of the port and 125ml of the water
  • Cover with the lid and allow to simmer for 45 minutes
  • Sprinkle the noodles and the green-peppers over the meat
  • Layer the veggies as they appear in the recipe
  • Mix the salt, herbs and spices in the remaining port and water and pour over the food
  • Cover with the lid and allow to simmer for about 2.5 hours
  • Finally, sprinkle some grated cheese over the pot 30 minutes before the Potjie is served
Serves 6

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