Lamb Neck Cabbage Potjie Food

LAMB'S NECK POTJIEKOS

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!

LAMB NECK & CABBAGE POTJIE

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.