Lamb Neck Potjiekos
Lamb Neck Potjiekos

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb neck potjiekos. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lamb Neck Potjiekos is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lamb Neck Potjiekos is something which I have loved my whole life. They are fine and they look wonderful.

I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. Potjiekos recipes lamb are categorically delicious and meaty rendering them a favorite dish among most family members. South African traditional practices highly value a good company and Potjiekos.

To begin with this recipe, we have to first prepare a few components. You can cook lamb neck potjiekos using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lamb Neck Potjiekos:
  1. Take 768 g Lamb Neck pieces
  2. Prepare 514 g Stewing Lamb pieces
  3. Take 250 ml Beef Stock
  4. Take 6 Medium Potatoes (cubed)
  5. Make ready 6 Medium Carrots roughly chopped
  6. Get 2 Onions roughly chopped
  7. Make ready 250 g White Mushrooms
  8. Prepare 4 Baby Marrows (chopped)
  9. Get 150 g Green Beans
  10. Make ready 1 cup Corn
  11. Make ready 250 ml Allesverloren Fine Old Vintage Port
  12. Prepare 50 ml Extra Virgin Olive Oil
  13. Get 1 Cup Potjiekos Spice Mix (locally Sourced)
  14. Prepare 3 tablespoon Soy Sauce
  15. Make ready 3 tablespoon Worcestershire sauce
  16. Prepare 1 no3 round, cast iron, three-legged pot
  17. Get Steamed Basmati Rice to serve

Mix the lamb neck with the flour and spices to coat then set aside. Traditionally this is cooked in a cast iron pot over coals Potjiekos. This uniquely flavoured pot is a favourite and already won the Northern Transvaal Potjiekos Competition. In South Africa, a potjiekos /ˈpɔɪkiːkɒs/, literally translated "small-pot food", is a dish prepared outdoors.

Steps to make Lamb Neck Potjiekos:
  1. Heat Extra Virgin Olive Oil in cast iron pot over a prepared fire.
  2. Brown Lamb Neck and stewing pieces. Add Potjiekos Spice Mix for extra flavour.
  3. Remove Lamb Neck and stewing pieces from pot when browned and set aside
  4. Add Allesverloren Fine Old Vintage Port to pot to deglaze and cook the alcohol for 5 minutes, until a syrupy glaze is achieved
  5. Add Beef Stock, Worcestershire sauce, browned lamb meat and Soy Sauce. Allow to cook for 40 - 50 minutes on a medium to high heat.
  6. Add potatoes, carrots and onions to the pot. Cook till the meat and potatoes are soft.
  7. Add mushrooms, green beans, baby marrows and corn. Cook for +-10 minutes
  8. Done. Serve with steamed Basmati Rice. Best enjoyed with a good local craft beer.

Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous. "Potjiekos" is a traditional Afrikaner dish hailing from South Africa. The difference between a "potjie" Add the lamb and the ginger and garlic paste and brown on all sides. Scarica subito la foto Namibia Potjiekos Traditional Lamb Dish With Vegetables Closeup In A Bowl Horizontal Top View.

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