1 lamb chine or 2 necks of lamb, sawn into slices (1 kg)
2 large onions, sliced
1 clove garlic, crushed
2 whole cloves
5 black peppercorns
5 whole allspice
1 bay leaf
5 ml ground coriander
7 ml salt
30 ml wine vinegar
500 ml meat stock
250 ml cake flour
5 ml baking powder
1 ml salt
85 g butter
85 ml milk
Remove excess fat from meat.
Rub inside of potjie with a piece of discarded fat.
Add meat a few pieces at a time, and brown.
Add onion and garlic and sauté until transparent.
Tie cloves, peppercorns, allspice and bay leaf in a muslin bag and add to meat together with coriander and salt.
Heat vinegar and stock in a separate, smaller potjie and add to meat.
Cover and simmer for 1.5 – 2 hours or until meat is tender.
Replenish stock if necessary.
Spoon out a little of the liquid and set it aside to serve as gravy as the pastry will absorb most of the liquid.
To make blanket, sift dry ingredients together.
Cut butter into small pieces and lightly rub into flour with fingertips.
Beat egg and milk together and stir into flour and butter mixture.
The mixture should be the consistency of batter.
Pour batter on top of meat and spread to cover.
Replace lid and simmer for 30 minutes until the dough is cooked.