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Lamb Neck Potjie

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Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 120 g flour
  • 1 tbsp garlic-and-herb seasoning
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • Sea salt and freshly ground black pepper to taste
  • 1 kg lamb neck
  • 2 tbsp Wilson's Rosemary Oil
  • 1 onion thinly sliced
  • 2 garlic cloves finely grated or crushed
  • 1 green pepper cored and diced
  • 4 leeks washed and finely chopped
  • 2 tbsp tomato paste
  • 1 × 410 g can peeled and chopped tomatoes
  • 4 cups good-quality beef stock or enough to cover
  • 6 baby carrots halved lengthways
  • 6 pickled onions

Method
 

  1. Prepare moderate coals. Mix the flour with the garlic-and-herb seasoning, paprika, thyme, salt and pepper. Toss the lamb neck pieces in the spiced flour until well coated.
  2. Heat the Wilson's Rosemary Oil in a large potjie over the coals. Brown the lamb neck all over in batches, ensuring the coals do not touch the bottom of the potjie directly.
  3. Add the onion, garlic, green pepper and leeks. Cook, stirring occasionally, for 5 minutes until softened.
  4. Add the tomato paste and canned tomatoes. Stir well and cook for a further 5 minutes.
  5. Pour in the beef stock and bring to the boil. Reduce to a gentle simmer and cook for 50 minutes, or until the lamb is soft and cooked through.
  6. Add the baby carrots and pickled onions and cook for a further 5 minutes. Adjust seasoning and serve straight from the potjie.

Notes

Wilson's Rosemary Oil adds an aromatic herbal depth to the braise — it pairs naturally with the lamb and means one less step in the seasoning.