Ingredients
• 1KG meaty lamb neck chops
• 2 large carrots (peeled & cut into chunks)
• 1 celery stick (chopped finely)
• 2 kumaras (peeled & quartered)
• 1 white onion (roughly chopped)
• 4 garlic cloves (chopped finely)
• Handful of spinach leaves (roughly chopped)
• 1 cup Heinz tomato ketchup
• 1 cup beef stock
• 2 cups water
• 2 TBSPNS Worcestershire sauce
• 2 TBSPNS honey
• 1 TSPN hot curry powder
• 1 TBSPN white wine vinegar
• 1 TBSPN Lucky Taco Habanero hot sauce
• 1 TSPN ground cumin
• 1/2 TSPN all spice
• 1 TSPN flaky sea salt (we use Maldon)
• 1 TSPN ground white pepper
• 2 TBSPNS canola oil
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Method
• Pre-heat oven to 140ºc.
• Heat canola oil in a large oven safe pot.
• Season lamb necks with salt and cracked black pepper. Place into pot and brown all over. Turn and do the same.
• Remove from pot and set aside.
• Turn the heat down to medium and add all the chopped vegetables. Stir well.
• Make a sauce by mixing all the ingredients EXCEPT the beef stock, water & spinach.
• Pour the sauce into the pot and mix with the vegetables.
• Add the lamb necks back to the pot. Nestle them into the vegetables.
• Add the beef stock and water. Put the lid on and put in the oven for 4 hours.
• Check the stew after 2 hours. You don't want it to dry out.
• If it needs more liquid, add some water - but it should be fine if you've followed the recipe exactly.
• When ready, the meat should be sticky and ready to fall away from the bone.
• Have a final taste and adjust seasoning if necessary.
• Add the spinach leaves and stir through. They will wilt immediately because of the heat and add a nice flash of green.
• We serve ours with crusty white bread. DELICIOUS!
• You can always add a small dollop of natural yoghurt, some lemon zest & freshly chopped parsley on top to 'dazz' it up for guests!
