Get out the potjie, it’s time to make this Lamb neck fillet

This lamb-neck potjie is packed full of flavour and oozing nothing but goodness, here is a lamb-neck potjie to try this weekend.

If you’ve been wondering what will be an excellent meal for the long weekend, this pot of simmering goodness is a perfect choice. It is definitely easy to prepare and once everything is in the pot, you can sit back and relax!

Another plus point is that you are certain to have left overs which also takes care of lunch for the next day, really allowing you to make the most of the weekend!

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Lamb-neck Fillet Potjie

5 from 1 vote

Recipe by Braai365 Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

30

minutes

Cooking time

4

hours 

Total time

4

hours 

30

minutes

A simmering pot of goodness.

Ingredients

• 0.8 kg Lamb Neck Fillet (cubed)

• 10 10 Whole baby onions (peel but don’t chop up)

• Olive Oil

• Handful chopped parsley

• 125 ml Red wine

• 1 Cup Boiling Water

• 1 block beef stock, crumbled

• 1 block lamb stock, crumbled

• 2 Large potatoes (cubed)

• 500 ml Green beans, cut up

• 1 Bunch of carrots, sliced

• 4 Celery sticks, chopped

• 1 red/orange chilli pepper (chopped up)

• 4 Garlic cloves

• 1 Tbsp chilli powder

• 1 tsp. Black Pepper

• Packet of Brown onion soup

Method

• Potjie Time
• Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned)
• Remove the meat and then brown the onions
• Replace the meat and cover with the stock and red wine
• Let this simmer for 1 hour
• Place the parsley in the mix and then layer with potatoes, carrots and green beans
• Simmer for 1 hour
• Place the celery, pepper, garlic, chilli powder, black pepper and onion soup on the top of the mix (ensuring to cover the top)
• Simmer for 3 hours.

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