Sheep Neck Potjie

Potjie No: 4
Serves: 6 – 8
Cooking Time: 1.5 hours
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30 ml oil
Salt and pepper
2 kg neck chops
3 onions, sliced
250 ml dry white wine
15 young carrots, scraped
6 potatoes, skinned and diced
400 g green beans, topped and tailed
12 dried peaches
200 g self-raising flour
5 ml salt
100 g butter
100 ml cold water
Finely chopped parsley for garnishing

Heat oil in a potjie.
Season chops to taste with salt and pepper and brown on both sides.
Set aside.
Sauté onion until soft.
Return meat to the pot and add half the wine.
Cover and simmer slowly for 45 minutes.
Arrange carrots, potatoes and green beans in layers on top of the meat.
Season to taste with salt and pepper.
Add a little wine, cover and simmer for one hour.
Place peaches (soaked for one hour in water to cover) on top and add the remaining wine.
Simmer for another half an hour.

Sift the self-raising flour and salt together.
Rub in the butter.
Add just enough water to form a soft, manageable dough.
Divide the mixture into 12-14 uniform pieces and roll each piece into a ball.
Place dumplings on top of the vegetables and simmer for 20 minutes. 

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