This week as our Ultimate Braai Master recipe, we’re looking at something super yummy, perfect for any braai and especially for the coming winter months: Lamb Neck Stew with Root and Potato Mash!

Lamb Neck Stew With Root and Potato Mash

  • Prep Time: 1 hour
  • Braai Time: 4 hours
  • Serves: 20

Lamb Neck Stew


  • 2kg Lamb Neck
  • 10 Garlic Cloves, whole
  • 2 sprigs of Rosemary
  • 1 Chilli, chopped
  • 1 bottle of Balsamic Vinegar (about a cup)
  • 6 tins of Chopped Tomatoes
  • 1 sachet of Tomato Paste
  • 20 Baby Onions, peeled
  • 2 Onions, roughly chopped
  • 1 glass of Red Wine
  • Salt and Cracked Black Pepper, to taste
  • 2 tbsp. Brown Sugar
  • 6 extra Garlic Cloves, chopped
  • A couple of extra sprigs of Rosemary
  • 2 Bay Leaves
  • 1 bunch of Carrots, peeled and sliced into rounds
  • 2 punnets of Mushrooms, sliced
  • 1 punnet of Baby Marrows, sliced
  • Gremolata: Mix together the zest of 1 Lemon, 1 Garlic Clove, finely chopped, and 1 bunch of Fresh Parsley, finely chopped


  • Place the lamb in a bowl, and then add the whole garlic, rosemary, chilli and balsamic vinegar. Leave to marinate for an hour.
  • Next, heat a potjie pot over moderate coals, and then add the lamb.
  • Once browned on all sides, add the chopped onions and the leftover marinade.
  • Stir until mixed thoroughly, and then add the wine, tins of tomato, extra chopped garlic, rosemary and bay leaves.
  • Stir through the seasoning and sugar, then leave to simmer until the sauce has thickened and the meat is tender.
  • Add the baby onions, carrots, and the mushrooms.
  • Once the onions are soft, add the baby marrows and keep simmering the pot for another 15 minutes.
  • Serve on top of root and potato mash and with a sprinkling of gremolata.

Root and Potato Mash


  • 1 Butternut, peeled and cubed
  • 3 large Sweet Potatoes, peeled and cubed
  • 4 Parsnips, peeled and cubed
  • 2 kg Potatoes, peeled and cubed
  • Salt and Pepper, to taste
  • Nutmeg, to taste
  • Loads of Butter
  • ½ a cup of Milk
  • 1 big handful of grated Parmesan


  • Bring a large potjie pot of water to the boil.
  • Add all the vegetables, along with a large pinch of salt, and simmer until the vegetables are soft.
  • Drain the water, then add about half a cup of milk and loads of butter.
  • Mash the vegetables to make a rustic mash, and then add salt, pepper and nutmeg, to taste.
  • Finish off by stirring through a large handful of grated Parmesan.
  • Serve with the stew.

And there you go, a perfect braai recipe for lamb neck stew with root and potato mash. Enjoy!