Best Lamb Neckoxtail Potjie Recipes

Lamb Neck & Cabbage Potjie image

Provided by Nyteglori

Categories Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons cooking oil
2 large onions, chopped
14 lamb neck chops
8 ounces bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
1 dash lemon juice
2 cups water
1 dash mixed herbs
salt and black pepper

Steps:

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. *if using a crockpot do this step in a cast iron skillet on the stove.
Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water and lemon juice mixture, herbs and spices. (Don't stir yet).
Cover with lid and cook for about another 2 hours slowly over medium coals ; (or high in a crockpot) 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.

Nutrition Facts : Calories 459, Fat 16.6, SaturatedFat 4.8, Cholesterol 19.3, Sodium 275.9, Carbohydrate 68.3, Fiber 10.3, Sugar 7.1, Protein 11.7

Lamb's Neck Potjiekos image

Provided by Bels Belly

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices lamb necks
250 ml red wine (Pinotage of course! you can be liberal with this)
250 g new potatoes, chopped (halved if small)
1 large onion, roughly chopped
2 red peppers, sliced
12 vine tomatoes, halved
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
2 teaspoons sweet paprika
3 cm fresh ginger, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh coriander
3 tablespoons vegetable oil

Steps:

Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
Add the meat and potatoes to the pot, then add layers of onion and pepper.
Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
Pour the wine over the top and allow to drain through.
Put the lid on the pot and leave to simmer.
After half an hour, stir the pot well so that the meat is now on the top.
Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
Good after two hours, even better the next day.
Serve with rice - if you have room!

Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.6, Sodium 29.9, Carbohydrate 36.6, Fiber 8.7, Sugar 14.8, Protein 5.8