Lamb and Oxtail Potjie

Potjie No: 3
Serves: 6
Cooking Time: 3 hours

Ingredients
1kg oxtail
1kg lamb neck
1 onion
¾ cup olive oil
1kg small potatoes
500g small carrots
500g butternut
4 baby marrows
1 packet/tin corn
1 packet green beans
1 packet fresh mushrooms
250ml red wine
500ml Coca-Cola
500ml fresh dairy cream

Seasoning
Marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcestershire sauce, Knorr oxtail soup powder, Mrs Balls chutney

Method
Fry the onion in oil and add garlic flakes into the pot.
Add oxtail and sheep neck in pot and fry until meat and onions are brown.
Spice the meat with marinda salt, Robertson steak and chops and Worcestershire sauce.
Add red wine, Coca-Cola and 1.5 cups of water and place the lid on pot.
After 90-120 minutes, add the small potatoes and carrots and 1.5 cups of water.
Let the pot cook for another 15-20 minutes.
Cut the butternut in rings and place it on top of the potatoes and carrots.
Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.
Place the lid on the pot for 10-15 minutes whilst making the sauce.
In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Ball’s chutney and stir the mixture on a heated plate.