Sheep Neck Potjie

Potjie No: 4
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

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
 
Dumplings
200 g self-raising flour
5 ml salt
100 g butter
100 ml cold water
Finely chopped parsley for garnishing

Method

• 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.

Dumplings

• 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.