CROCK POT LAMB NECK STEW

2 lbs lamb necks
4 carrots, chopped
1 sweet potato, cut in chunks
1 onion, chopped
2 cloves garlic, chopped
Sauce:
1 cup tomato sauce (ketchup)
2 tablespoon honey
2 tablespoon Worcestershire
1 teaspoon cumin
1 teaspoon curry
1 teaspoon salt
1 teaspoon pepper
pinch all spice
½ cup water

Brown lamb in a bit of oil on the stove.
In a small bowl make a sauce by mixing tomato sauce with the rest of the ingredients on the list.
Put vegetables in crockpot.
Pour half the sauce over vegetables and mix to coat.
Place meat on top of the vegetables and pour the rest of sauce over.
Cover and cook on LOW for 8 hours.

Recipe and photos: Drienie Hattingh