- 120 g flour
- 1 T garlic-and-herb seasoning
- 1 T paprika
- 1 t dried thyme
- sea salt and freshly ground black pepper, to taste
- 1 kg lamb neck
- 2 T canola oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely grated or crushed
- 1 green pepper, cored and diced
- 4 leeks, washed and finely chopped
- 2 T tomato paste
- 1 x 410 g peeled and chopped tomatoes can
- 4 cups good-quality beef stock, or enough to cover
- 6 baby carrots, halved lengthways
- 6 pickled onions
Prepare moderate coals in a Weber. Mix the flour with the spices, herbs and seasoning. Toss the lamb neck in the spice mixture. Heat the oil in a large potjie in the Weber. Brown the meat all over, ensuring the coals do not touch the bottom of the potjie.
Add the onion, garlic, green pepper and leeks and cook for 5 minutes.
Add the tomato paste and canned tomatoes, stir and cook for 5 minutes. Add the beef stock and bring to the boil.
Simmer for 50 minutes, or until soft and cooked through. Add the carrots and onions and cook for a further 5 minutes.