Uncle Mike's Lamb Potjie

Traditionally, this dish is cooked outside over a braai by the man of the house, using a cast iron 3 legged pot, the likes of which were brought to SA by Jan van Riebeeck. Later, the pot and the special way of cooking that goes with it was carried across the country by the Voortrekkers. A flat-bottomed cast iron pot may also be used, although the pot should not be directly on the coals - traditionally it is hung over the fire.

1.5 kg mutton neck chops, thickly cut and halved
1 TBS butter
1 TBS oil
1 chicken stock cube
Sweet (fortified) wine to taste
1 clove garlic, very finely chopped
4 medium-sized carrots, scraped & cut into 2.5" (5cm) lengths
6-8 button onions
3-4 potatoes
225 g Frozen peas
3 small white turnips, halved
2 TBS finely chopped parsley
Salt, black pepper, coriander
4 Bay leaves

Brown meat with garlic in butter and oil, then add a little water, the wine and the seasoning and simmer gently until meat is nearly tender. Add vegetables and simmer for a further 20 minutes. Finally, stir in peas and parsley and simmer until tender, about 5 minutes.
Adjust seasoning and serve with rice.