FoodCoop Recipes
Slow Cooked, Spiced, Lamb Neck Stew
British lamb. Boneless, full flavoured, good for slow cooking. Best braised or stewed. Cheaper cut of meat.
Prep
10 minutes
Cook
435 minutes
Serves
6 - 8
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.
