AuthorJan BouwerA hearty South African stew combining tender lamb neck, bacon, cabbage, and potatoes, slow-simmered to perfection and served over fluffy white rice.
Heat the oil and brown the meat.
Remove the meat from the pot and sauté the onions until golden brown and soft.
Add the bacon and fry until cooked through.
Add the meat back to the pot together with the stock and simmer gently for 1 hour or so until the meat is tender. Add more water if necessary.
Add the potatoes and steamed cabbage and simmer for another 40 minutes, adding more water if necessary.
Serve on fluffy white rice.
Ingredients
Directions
Heat the oil and brown the meat.
Remove the meat from the pot and sauté the onions until golden brown and soft.
Add the bacon and fry until cooked through.
Add the meat back to the pot together with the stock and simmer gently for 1 hour or so until the meat is tender. Add more water if necessary.
Add the potatoes and steamed cabbage and simmer for another 40 minutes, adding more water if necessary.
Serve on fluffy white rice.
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