Lamb Neck and Cabbage Potjie
  • 14 lamb neck chops
  • 2tbsp cooking oil
  • 2 Large onionschopped
  • 250g bacondiced
  • 16 small potatoes peeled and quartered
  • 1 Small cabbagecut into 8 pieces
  • dash lemon juice with 500ml water
  • dash mixed herbs
  • salt and black pepperto taste
  1. 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.
  2. Cover with lid and leave to cook for about 45 minutes.
  3. 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)
  4. 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.
  5. Stir through ; the meat should fall off the bones.
  6. Serve with brown rice and sweet mashed cinnamon pumpkin.