Lamb's Neck Potjiekos

Discover the hearty and flavorful world of South African cuisine with this Lamb's Neck Potjiekos recipe—a slow-cooked masterpiece prepared in a traditional cast iron pot. Featuring tender lamb neck pieces layered with vibrant vegetables like carrots, potatoes, and baby marrows, all simmered in a rich broth of beef stock, red wine, and aromatic herbs, this dish is a celebration of rustic, one-pot cooking. The secret to its magic? A slow simmer over low heat, which allows the flavors to meld beautifully without stirring. Perfect for cozy gatherings or a taste of adventure in your backyard, this recipe pairs wonderfully with rice, pap, or crusty bread to soak up the delicious juices. Whether you're familiar with potjiekos or trying it for the first time, this dish is sure to wow your taste buds and transport you to the heart of South African tradition.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1.5 kg lamb neck pieces
• 2 tbsp olive oil
• 2 large yellow onion, sliced
• 4 garlic cloves, minced
• 4 medium carrots, cut into chunks
• 6 medium potatoes, quartered
• 3 medium baby marrows (zucchini), sliced
• 4 large tomatoes, chopped
• 500 ml beef or lamb stock
• 250 ml dry red wine
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a cast iron potjie over medium heat.

Step 2

Brown the lamb neck pieces on all sides in batches, then set aside.

Step 3

In the same pot, sauté the sliced onions until soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Return the lamb neck pieces to the pot and mix with the onions and garlic.

Step 6

Add the carrots, potatoes, and baby marrows in layers, ensuring they are evenly distributed.

Step 7

Top with the chopped tomatoes, then pour in the beef or lamb stock and red wine.

Step 8

Stir in the tomato paste, Worcestershire sauce, salt, black pepper, thyme, rosemary, and bay leaves.

Step 9

Cover the pot with its lid and reduce the heat to low. Allow the potjiekos to simmer gently for 2.5 to 3 hours without stirring, ensuring the layers stay intact.

Step 10

Check occasionally to ensure there's enough liquid; add a little more stock or water if needed.

Step 11

Once the lamb is tender and the vegetables are cooked through, remove from heat.

Step 12

Discard the bay leaves, garnish with chopped fresh parsley, and serve hot with rice, pap, or crusty bread.

Nutrition Facts

Serving size	(5464.3g)

Amount per serving	% Daily Value*
Calories	6379.8

Total Fat 380.8g	0%
Saturated Fat 156.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1463.5mg	0%
Sodium 4686.1mg	0%
Total Carbohydrate 345.4g	0%
Dietary Fiber 45.7g	0%
Total Sugars 70.6g
Protein 345.3g	0%

Vitamin D 0IU	0%
Calcium 862.4mg	0%
Iron 46.2mg	0%
Potassium 14765.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 22.3%

Carbs: 22.3%