LAMB NECK CURRY

A hot meal in front of a warm fireplace is the perfect remedy for the cold winter weather.

8 lamb chops (neck)
2 tablespoons (30 ml) flour
oil to brown the meat
2 tins of tomato and onion mix
300 ml water
3 potatoes, peeled and quartered
2 bay leaves
8 baby carrots in pieces
1 cup green beans, sliced
2 onions, chopped
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
2 teaspoons curry
1 red jalapeno chilli

Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tight-fitting lid for slow gentle simmering.
Add bay leaves and onions and gently cook until onions have softened.
Add salt and pepper, chilli and curry and fry.
Add tomatoes, sugar and water
Cover and simmer gently for about 20 min. Do not boil!
Remove from stove top, bake for 1 hour at 160°C in oven covered.
Add potatoes, green beans and carrot, cover and continue to bake for another 1 hour in oven.

Recipe and photo: Elize de Kock