Sheep's neck potjie

Lamb
 
Recipe from: 8/23/1990 12:00:00 AM

 
 

Ingredients

 
  • 30
    ml
    oil
  • salt and pepper
  • 2
    kg
    neck chops
  • 3
    onions, sliced
  • 250
    ml
    dry white wine
  • 15
    young carrots, scraped
  • 6
    potatoes, skinned and diced
  • 400
    g
    green beans, topped and tailed
  • 12
    dried peaches
  • DUMPLINGS
  • 200
    g
    self-raising flour
  • 5
    ml
    salt
  • 100
    g
    butter
  • 100
    ml
    cold water (you may need more)
  • finely chopped parsley for garnishing
Servings: Change Serving
 
 

Method

 
Heat oil in a black pot. Season chops to taste with salt and pepper and brown on both sides. Set aside. Sauté onion until soft. Return meat to the pot and add half the wine. Cover and simmer slowly for 45 minutes. Arrange carrots, potatoes and green beans in layers on top of the meat. Season to taste with salt and pepper. Add a little wine, cover and simmer for one hour. Place peaches (soaked for one hour in water to cover) on top and add the remaining wine. Simmer for another half an hour. DUMPLINGS: Sift the self-raising flour and salt together. Rub in the butter. Add just enough water to form a soft, manageable dough. Divide the mixture into 12-14 uniform pieces and roll each piece into a ball. Place dumplings on top of the vegetables and simmer for 20 minutes.
 

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