Ingredients
0.8 KG Lamb Neck Fillet (cubed)
10 Whole baby onions (peel but don’t chop up)
Olive Oil
Handful chopped parsley
125ml Red wine
1 Cup Boiling Water
1 block beef stock, crumbled
1 block lamb stock, crumbled
2 Large potatoes (cubed)
500ml Green beans, cut up
1 Bunch of carrots, sliced
4 Celery sticks, chopped
1 red/orange chilli pepper (chopped up)
4 Garlic cloves
1 Tbsp chilli powder
1 tsp. Black Pepper
Packet of Brown onion soup
Potjie Time
Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned)
Remove the meat and then brown the onions
Replace the meat and cover with the stock and red wine
Let this simmer for 1 hour
Place the parsley in the mix and then layer with potatoes, carrots and green beans
Simmer for 1 hour
Place the celery, pepper, garlic, chilli powder, black pepper and onion soup on the top of the mix (ensuring to cover the top)
Simmer for 3 hours.
Serve up with some rice and enjoy!
