of Lamb Potjie HT
MC South African 180mins
4-6 Hot Lamb Meat Main Course
Stew S. Africa Gluten Wheat Dairy free Eggless
tbsp cooking oil
large Onions, chopped
Neck of Lamb chops
225g/8oz Fatty Bacon, diced
Potatoes, peeled and quartered
small Cabbage, cut into 8 wedges
squeeze of Lemon Juice
teasp dried Mixed Herbs
and Black Pepper
Heat the oil in a medium Potjie or large heavy based saucepan, add the onions, bacon and lamb chops
and fry for 30 minutes, stirring from time to time.
Cover with a lid and leave to cook over a low heat for about 30 minutes.
Uncover the pan stir well , then add a layer of potatoes. Mix the lemon
juice, herbs, salt and pepper into the water and pour over the meat
mixture but do not stir.
Cover with the lid and cook for a further 60 minutes over a very low heat,
checking the water level from time to time and adding a little more if necessary.
Place the cabbage on top of the mixture, do not stir, then re-cover and cook for
a further 60 minutes. Stir through just
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