Sheep Neck and Noodles Potjie
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 neckcut into pieces
  • 125ml cake flour
  • 125ml oil
  • 4 medium onionsdiced
  • 625ml Port
  • 1l water
  • 250ml Raw shell noodles
  • 1 Green, red and yellow pepperdiced
  • 8 carrotspeeled and sliced
  • 8 Medium potatoes peeled and diced
  • 8 Baby Marrowsquartered
  • 300g button mushrooms
  • 15ml Salt
  • 15ml Coriander
  • 5ml mixed herbs
  • 3 Whole cloves(kruienaeltjies)
  • 7 Whole peppercorns
  • 1.5ml fine nutmeg
  • Grated cheese
  1. Coat the meat with the flour
  2. Heat the oil in the Potjie and brown the meat
  3. Add the onions and brown the combination in an open Pot
  4. Add 125ml of the port and 125ml of the water
  5. Cover with the lid and allow to simmer for 45 minutes
  6. Sprinkle the noodles and the green-peppers over the meat
  7. Layer the veggies as they appear in the recipe
  8. Mix the salt, herbs and spices in the remaining port and water and pour over the food
  9. Cover with the lid and allow to simmer for about 2.5 hours
  10. Finally, sprinkle some grated cheese over the pot 30 minutes before the Potjie is served