LAMB NECK WITH PEPPERS AND OLIVES
2 Lamb necks whole or ask you butcher to saw lengthwise in half
1 Tablespoon Tandoori paste
Oil to brown the meat
2 onions sliced
1 tsp crushed ginger
1 tsp crushed garlic
1 tin of tomato and onion mix
3 stalks celery diced
400 ml water and one chicken stock cube
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
30 ml brandy
1 red, 1 yellow, 1 green bell pepper julienne cut
2 carrots julienne cut
30 stuffed olives
Hand full of green beans top and tail and cut in half
1. Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering.
2. Add onions and gently cook until onions have softened.
3. Add salt and pepper, tandoori paste and fry.
4. Add tomatoes, sugar and water and stock cube and celery
5. Cover and simmer gently for about 10 min. Do not boil!
6. Remove from stove top, bake for 3 hours at 150 deg C in oven covered.
7. Add carrot, bell peppers, green beans and olives cover and continue to bake for another 1 hour in oven.
After 2 hours in oven add water if necessary.
RECIPE AND PHOTO: Elize Grobbelaar
Jeanette Pickford Good morning Lisanda. I must thank you for the lam neck recipe, it was outstanding, was going to give you a photo, but my golfing friend came around after golf, and that was the end of my beautiful setting, they all enjoyed the neck. Have a great day. Jeanette