Lamb neck cabbage potjie is a traditional South African stew that is packed with flavor and heartiness. This dish is made with tender lamb neck meat, fresh cabbage, and a variety of spices and herbs. The potjie is typically cooked over an open fire, giving it a smoky and rustic flavor. It is a hearty and comforting dish that is perfect for a cold winter night. The combination of the lamb, cabbage, and spices creates a delicious and unique flavor that is sure to please everyone at the table. So, if you are looking for a new and exciting recipe to try, give lamb neck cabbage potjie a try!
Here are our top 2 tried and tested recipes!
LAMB NECK & CABBAGE POTJIE
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
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'S NECK POTJIEKOS
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
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
Tips:
- To save time, use a pre-packaged cabbage mix or coleslaw.
- For a richer flavor, brown the lamb neck pieces before adding them to the potjie.
- Add more vegetables to the potjie, such as carrots, potatoes, or green beans.
- If you don't have a potjie, you can use a Dutch oven or a large pot with a lid.
- Serve the lamb neck and cabbage potjie with rice, mashed potatoes, or your favorite bread.
Conclusion:
Lamb neck and cabbage potjie is a simple yet flavorful dish that is perfect for a hearty meal. The lamb neck is slow-cooked until it is fall-off-the-bone tender, and the cabbage is tender and slightly sweet. The combination of flavors is simply irresistible. If you are looking for a new and exciting way to cook lamb, give this potjie a try. You won't be disappointed.
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