Heat the Potjie Pot: Get your pot on the fire or stove and add a glug of olive oil. We're ready for a sizzle!
Brown the Lamb: Add the lamb neck slices into the pot and brown them nicely on all sides. Take your time, this part is crucial for flavour. Once browned, remove and set aside.
Cook the Veggies: Add in your diced onions and minced garlic into the same pot and cook until the onions are soft and translucent.
Add Herbs and Tomatoes: Sprinkle in your mixed herbs, then pour in the chopped tomatoes. Give it a good stir.
Return the Lamb: Now's the time to put your browned lamb back in the pot.
Add the Stock and Wine: Pour in your beef stock and red wine. If you're opting out of the wine, just replace it with the same amount of stock.
Slow Cook: Cover your pot and let it all slow cook for about 2 hours. This is where all the magic happens!
Add the Rest of the Veggies: After the 2 hours, chuck in your potatoes, carrots, and baby marrow.
Final Slow Cook: Cover it again and let it simmer for another 30 minutes, or until your veggies are nice and soft.
Season to Taste: Give it a taste and add salt and pepper as needed.
