8 Pieces of lamb neck / “Potjiekos” meat cuts
250g Baby potatoes (halved)
1 Large onion (chopped)
2 Red Peppers (diced)
12 Tomatoes (halved)
20 ml Cinnamon
20 ml Paprika / Cayenne Pepper
20 ml Grated Fresh Ginger
2 Cloves Garlic (crushed)
1 Tbs Fresh Coriander (chopped)
45 ml Olive Oil
In a medium pot, add the olive oil and garlic, cloves, cinnamon, paprika / cayenne pepper, ginger, over medium heat on the stove top or fire.
Mix the ingredients until well flavored after 10 minutes.
Add the meat, potatoes and top with onions and peppers.
Let the ingredients simmer for 1 hour.
Add the tomatoes on top and sprinkle over the coriander.
Put the lid on and leave for 30 minutes.
Stir the ingredients so the meat is on top.
Let the potjie simmer for another 1 hour 30 minutes.
Serve with rice and a glass of Survivor Pinotage wine.
Cooks in: 3 hours 30 minutes
Pairs well with Survivor Pinotage.