14 lamb neck chops
2 tbsp cooking oil
2 large onions, chopped
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
Dash of lemon juice with 500ml water
Dash of mixed herbs
Salt and black pepper to taste
Heat the oil in a potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time.
Cover with lid and leave to cook for about 45 minutes.
Open pot, stir, then add layer of potatoes, finishing off with the cabbage.
Add the water/lemon juice mixture, herbs and spices.
Cover with lid and cook for about another 2 hours slowly over medium coals; check if there’s enough water after a while, and add more if necessary.
Stir through; the meat should fall off the bones.
Serve with brown rice and sweet mashed cinnamon pumpkin.