- 600g lamb neck chops
- 60g plain flour
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 2 tsp garlic and rosemary dry seasoning mix
- 30 ml (2 tablespoons) canola oil
- 2 onions, halved and sliced
- 2 celery sticks, sliced
- 4 garlic cloves, chopped
- 1 large green pepper, cored and diced
- 2 tsp (heaped) tomato paste
- 400g canned chopped tomatoes
- 800ml chicken stock, to cover
- Salt and pepper
- 8 baby carrots, washed but left whole
- 6 baby potatoes, halved
- Crusty white bread
In a large bowl mix together the flour, spices and rosemary seasoning.
Mix the lamb neck with the flour and spices to coat then set aside.
Traditionally this is cooked in a cast iron pot over coals outdoors but you can cook it in any heavy based pan and it would work over a barbecue or outdoor range or on the stove indoors.
Heat the canola oil and add the lamb and brown the meat for 4 minutes.
Add the onion, celery, half the garlic and green pepper and sauté for 5 minutes.
Add any of the remaining seasoned flour from the meat and cook out for a minute – this will help thicken the stew.
Stir in the tomato paste and canned tomatoes.
Pour in the stock and season with salt and pepper.
Simmer for 2 hours stirring every 20 to 30 minutes and replenishing with water if needed, until the meat is tender.
Throughout the cooking time check heat is not too high and adjust as necessary.
Add the potatoes, carrots and the rest of the garlic and cook for a further 20 minutes until the veggies are cooked but still firm.