Lamb Neck Potjie

Potjiekos, a traditional South African dish cooked in a cast-iron pot over an open fire is the the local equivalent to the traditional stew. This delicious lamb neck potjie was submitted by one of our Banters, Kate George, it has been tried and tested and had us coming back for more. Loaded with goodness and flavour, this dish is perfect for a hearty family meal and especially for those Banters that enjoy entertaining.

Preparation time: 15 mins

Cooking time: 2.5 hours

Serves: 4


  1. Season the meat on both sides with salt and pepper
  2. Get a large potjie heated to a medium heat with a little bit of coconut oil
  3. Add in the meat in one layer and fry it until it is brown on both sides
  4. Remove the browned meat from the pot and repeat until you have browned off all of the meat
  5. Keep the fat from the meat in the pot and keep the temp high
  6. Now, add in the cloves, cinnamon, paprika and ginger and fry in the pot until they become fragrant
  7. Add the onion and peppers and fry until soft and golden
  8. Add the garlic and stir for a minute
  9. Then, add in the tomato paste and fry until there is a sticky dark sediment on the bottom of the pot
  10. Pour in the wine and stir it properly, using a wooden spoon to scrape the sediment off the bottom of the pot
  11. Now add the meat, the stock and the tinned tomatoes
  12. Place the lid on top and let it simmer for about an hour and a half
  13. Check it, give it stir and cover again, turn the heat down if necessary, and leave to slow cook for as long as possible (if it looks dry please add more stock or water depending on saltiness)
  14. At two hours, open it up and add in the cauliflower and broccoli, stir it and pop the lid back on for 15 minutes
  15. Finally, add in the coriander, give it a good stir and serve with double thick greek yoghurt and spicy cauli-rice (which you can find in our online program.
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  • 8 slices lamb necks
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons sweet paprika
  • 3 cm fresh ginger, finely chopped
  • 1 large onion roughly chopped
  • 2 red peppers, sliced
  • 2 garlic cloves, crushed
  • 50g tomato paste
  • 250ml red wine
  • 1 tin whole peeled tomatoes whizzed with a stick blender
  • 1½ cup beef stock
  • 250g broccoli and cauliflower pieces
  • 1 tablespoon chopped fresh coriander
  • 3 tablespoons coconut oil

Nutritional Info per Serving (250g):

  • Fat: 47 g
  • Protein: 42 g
  • Carb: 18 g