Lamb Neck Potjie
Slow, low and unhurried. Lamb neck is built for the potjie — plenty of connective tissue that breaks down into something rich if you give it time and leave it alone.
Ingredients
- 1.5 kg Block and Blade Lamb Neck (Potjie cut)
- 2 tbsp oil
- 2 onions, quartered
- 3 cloves garlic, crushed
- 3 carrots, cut into chunks
- 4 potatoes, halved
- 3 cups beef or lamb stock
- 2 bay leaves
- Salt and pepper, to taste
- Heat the oil in the potjie pot over the coals and brown the lamb neck pieces in batches — don't crowd the pot, you want colour, not steam.
- Add the onions and garlic and cook for a few minutes until softened, scraping up anything stuck to the bottom of the pot while you're at it.
- Pour in the stock, add the bay leaves, and season. Bring to a gentle simmer.
- Put the lid on and let it simmer low for about 2 hours. Resist the urge to stir — potjiekos cooks in layers, not by mixing.
- After 2 hours, layer the carrots on top of the meat, then the potatoes on top of that. Put the lid back on without stirring anything in.
- Simmer for another 45–60 minutes, until the vegetables are soft and the meat is falling off the bone. Check the coals now and then to keep it at a gentle simmer rather than a hard boil.
- Season to taste and serve straight from the pot with pap or rice.
We cut the lamb neck fresh for potjie — just ask, or order it straight from the shop.
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