Lamb Neck and Cabbage Potjie
lamb neck chops
peeled and quartered
cut into 8 pieces
lemon juice with 500ml water
salt and black pepper
Heat the oil in a medium-size Potjie, then fry the onions, bacon and lamb chops for about Â½ 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.