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Ingredients
- 14 lamb neck chops
- 2 tbsp cooking oil
- 2 Large onions chopped
- 250 g bacon diced
- 16 small potatoes peeled and quartered
- 1 Small cabbage cut into 8 pieces
- dash lemon juice with 500ml water
- dash mixed herbs
- salt and black pepper to taste
Ingredients
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Instructions
- 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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