Lamb Neckoxtail Potjie Recipes

LAMB'S NECK POTJIEKOS

Lamb's Neck Potjiekos image

Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets.

Provided by Bels Belly

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

LAMB NECK & CABBAGE POTJIE

Lamb Neck & Cabbage Potjie image

A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too. Instructions for cooking in a crockpot are included.

Provided by Nyteglori

Categories Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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 NECK/OXTAIL POTJIE RECIPE

LAMB NECK/OXTAIL POTJIE RECIPE image

Categories Soup/Stew Lamb

Yield serves 6 people

Number Of Ingredients 18

Ingredients

500 - 600g Lamb necks or Oxtail pieces
2 smoky Kassler chops cubed (you can use bacon, about 1/2 a packet but bacon just does not seem to be as smoky as it used to be)
1/2 cup seasoned flour
1 liter beef stock
400g tin tomato paste
2 tablespoons crushed garlic
2 dry bay leaves
4 large leeks roughly chopped
2 large onions roughly chopped
2 large carrots roughly chopped
3 large potatoes roughly chopped
250g punnet button mushrooms
1 cup red wine
1/2 cup sherry
50g butter
Olive oil
Peppercorns
Fresh Mixed herbs, about 10 stalks tied together that you can remove easily

Steps:

Prepare your fire to a hot coal stage and have plenty of spare charcoal or wood standing by because you are going to need to keep the fire going for about 4 hours. Chop up all your veg and place in bowls ready to add. Place your potjie on the edge of the fire to heat up, add the butter and a good splash of olive oil, add the Kassler cubes or bacon and cook for about 5 minutes. Sprinkle the lamb or oxtail pieces with the seasoned flour to coat and then brown with the kassler cubes, turning them with tongs to get a nice colour all over. Remove the Lamb or oxtail pieces and the kassler and set aside. Add the carrots, the onions and the leeks and cook for about 5 minutes. Now add back the meat and all of the rest of the ingredients, stir, place on the lid, make sure the fire is moderate to hot just not boiling, crack open a beer and sit back for at least 2 hours before you take a look. Make sure the fire is kept fairly constant, you want the sauce to bubble slowly, not boil. After 3 hours check again and if the sauce is too thin, add a tablespoon of maizena (cornstarch) to 2 tablespoons of water, mix and then add to the liquid, stir and cook for the last half hour. Leave it on the fire for about 3 1/2 hours in total before serving.

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