Lamb Neck & Cabbage Potjie - cooking recipe

Ingredients

2 tablespoons cooking oil
2 large onions, chopped
14 lamb neck chops
8 ounces bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
1 dash lemon juice
2 cups water
1 dash mixed herbs
salt and black pepper

Preparation

Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about 1/2 hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes. *if using a crockpot do this step in a cast iron skillet on the stove.
Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water and lemon juice mixture, herbs and spices. (Don't stir yet).
Cover with lid and cook for about another 2 hours slowly over medium coals ; (or high in a crockpot) check if there's enough water after a while, and add more if necessary.
Stir through ; the meat should fall off the bones.
Serve with brown rice and sweet mashed cinnamon pumpkin.