Sheep Neck & Noodles Potjie

Potjie No: 3
Serves: 6
Cooking Time: 3 hours
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Ingredients
125ml cake flour
8 baby marrows, quartered
1.5kg sheep neck, cut into pieces
300g button mushrooms
125ml oil
15ml salt
4 medium oniouns, diced
15ml coriander
625ml port
5ml mixed herbs
1 litre water
3 whole kruienaeltjies
250ml raw shell noodles
7 whole peppercorns
1 green, red & yellow pepper, diced
1.5ml fine nutmeg
8 carrots, peeled and sliced
Grated cheese
8 medium potatoes, peeled and diced

Method
Coat the meat with the flour.
Heat the oil in the pot and brown the meat.
Add the onions and brown the combination in an open pot.
Add 125ml of the port and 125ml of the water.
Cover with the lid and allow to simmer for 45 minutes.
Sprinkle the noodles and the peppers over the meat.
Layer the veggies as they appear in the recipe.
Mix the salt, herbs and spices in the remaining port and water and pour over the food.
Cover with the lid and allow to simmer for about 2.5 hours.
Finally, sprinkle some grated cheese over the pot 30 minutes before the pot is served.

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