Slow Cooked, Spiced, Lamb Neck Stew
Serves: 6 - 8
Preparation: 10 minutes
Cooking Time: 7 hours 15 minutes
British lamb. Boneless, full flavoured, good for slow cooking. Best braised or stewed. Cheaper cut of meat.
Ingredients
- 900g lamb neck fillet
- 4 carrots
- 2 sweet potatoes, peeled and quartered
- 1 onion, chopped
- 3 garlic cloves, peeled and chopped
- 2 cans of chopped tomatoes
- 3 tbsp Worcestershire sauce
- 2 tbsp clear honey
- 1 tsp curry powder
- 2 tsp ground cumin
- 1 tsp cinnamon salt and pepper
- 200ml water olive oil
Method
- Pre-heat the oven to 140C/250F/gas 2
- On the stove, heat a glug of olive oil on a medium heat. Brown the lamb neck. Once brown set aside.
- Add another glug of olive oil to the pan, and sweat off the onions, garlic and carrot for 10 minutes, until soft.
- When soft add all of the spices, salt and pepper and mix. Let the mixture cook for 2 minutes.
- To the pan, add the chopped tomatoes, sweet potatoes, water, honey, and Worcestershire sauce and bring to the boil. Mix everything together well.
- Add the lamb neck back to the pan, and place in the oven for 6-7 hours, or until the meat is tender, and the sauce thickened and reduced.
- Serve with rice and flatbread.
