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Neck of Lamb Potjie      HT  MC  South African  180mins 


Serves 4-6    Hot  Lamb  Meat  Main Course  Stew  S. Africa  Gluten Wheat Dairy free  Eggless



2 tbsp cooking oil

2 large Onions, chopped

8-12  Neck of Lamb chops

225g/8oz Fatty Bacon, diced  

8 Potatoes, peeled and quartered

1 small Cabbage, cut into 8 wedges

600ml/20fl.oz. Water

A squeeze of Lemon Juice

2 teasp dried Mixed Herbs

Salt and Black Pepper




1. 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. 


2. Cover with a lid and leave to cook over a low heat for about 30 minutes.  


3. 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.


4. 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.  


5. Place the cabbage on top of the mixture, do not stir, then re-cover and cook for a further 60 minutes.  Stir through just before serving.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More South African Recipes



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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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