Cut your butterflied lamb neck into pieces with a sharp knife. Then roll your lamb cuts in flour seasoned with salt and pepper and set aside while you prepare the rest of the ingredients.
The right fire is the key to a perfect potjie. To help you regulate the heat, make 2 fires – one to prepare hot coals and the other to use for your potjie.
When your potjie fire is just right, heat oil in the pot and brown your seasoned lamb neck to lock in the juiciness, then add onion, garlic and stock, followed by the tomatoes and tomato paste.
Add some brown sugar to bring out the flavour in the tomatoes, close the lid and slow cook at a very low heat for 3 – 3 ¼ hours. Never let the potjie boil, you should only hear slight bubbling, and remember never to stir.
Next, layer your vegetables in the pot, starting with the veggies that take the longest to cook, and cover with more stock if necessary. Cook for another 30 – 45 minutes and adjust seasoning to taste.
Serve with a freshly baked loaf of farmstyle brown bread to soak up the delicious sauces.
To serve: Freshly baked bread
Reprinted with permission of Checkers.
See the how-to video below