Lamb Neck Potjie

This is one of my best potjies. Lamb neck is a meat that is hugely underrated, and believe me it works well in a potjie. Give this a go and let me know what you think!



– 0.8 KG Lamb Neck Fillet (cubed)
– 10 Whole baby onions (peel but don’t chop up)
– Olive Oil
– Handful chopped parsley
– 125ml Red wine
– 1 Cup Boiling Water
– 1 block beef stock, crumbled
– 1 block lamb stock, crumbled
– 2 Large potatoes (cubed)
– 500ml 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

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 full 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
– Potjie for 3 hours.

Pull it off and serve it up!

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