Lamb Neckoxtail Potjie Recipes

Steps:

• Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
• Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

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!