Ostrich neck in a pot

Volstruisnek-potjie, translated because I’m sure one can use the same basic recipe should one have a hunk of kangaroo handy.

I found some ostrich neck at a good price. Undoubtedly because the EU didn’t want it, but hey. Ons is nie bang nie.

So, in my black pot, I browned the meat in some oil in two batches. Then, some onions, on a low heat, went off, loaded some ammo.

Now you layer some potato slices or halved baby potatoes and some carrots. Then about a teaspoon of fresh rosemary, then some baby marrows, grean beans and two/three chopped tomatoes, or a tin of same.

The potjiekos thing is the layering, and the no stirring.

Some salt over the veggies, and two cups of chicken stock with a bit of lemon juice added into the pot. The original recipe adds vodka as well.

Heat until the stock is boiling, then cover and simmer slowly for two hours or so.

Serve with rice and a green salad.

And whatever you do, don’t stir the pot.