Lamb Neck & Butternut Poitjie
4 Tbs oil
1kg lamb neck pieces
Salt and pepper
2 onions, peeled and cut into 6 wedges each
1 garlic bulb, cloves separated and peeled
4 Tbs coriander seeds, roughly crushed
2 Tbs cumin seeds
1 tsp dried chilli flakes
2 Tbs tomato paste
2 sprigs rosemary
4 sprigs thyme
750ml lamb stock
300g butternut, cut into wedges
1 tsp ground cinnamon
2 Tbs sugar
30g coriander, chopped
Season the lamb generously with salt and pepper, then brown in the hot oil.
Add the onions then cook until onions are browned.
Add garlic, coriander, cumin, chilli flakes, tomato paste, rosemary and thyme then stir and cook for a minute.
Deglaze the pot with stock then stir everything again.
Layer the butternut on top of the meat, mix the cinnamon and sugar together, then sprinkle onto the butternut.
Season with salt and pepper – do not stir again.
Place the lid on top then leave to simmer gently for 2 hours or until the meat is tender – test this by piercing the meat with a knife, but DO NOT stir the potjie during cooking. You may need to add extra stock during cooking.
Sprinkle with fresh coriander before serving with bread, steamed rice or pap.