Lamb Neck Potjie
Season the lamb generously with salt and pepper, then brown in the hot oil. Add the baby onions then cook until onions are browned.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Wooden spoon
Ingredients
- 4 tbsp oil
- 1kg lamb neck pieces
- Salt
- pepper
- 200g baby onions, peeled and halved
- 1 garlic bulb, cloves separated and peeled
- 4 tbsp coriander seeds, roughly crushed
- 2 tbsp cumin seeds
- 2 tsp dried chilli flakes
- 2 tbsp tomato paste
- 2 sprigs rosemary
- 4 sprigs thyme
- 250ml Clover Krush Berries
- 250ml lamb stock
- 300g fingerling potatoes, halved
- 4 carrots, peeled and cut into chunks
- 30g coriander, chopped
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