Lamb neck in cinnamon and date sauce

Recipe from: 5 October 2010
lamb neck

Ingredients 14
Servings 5
Minutes 20 mins


Serving Change
  • 1.6
    lamb necks, sliced very thickly
  • 500
    strongly seasoned flour
  • Olive oil
  • 2
    large onions, finely chopped
  • 2
    large carrots, finely chopped or grated
  • 4
    large stalks of celery, finely sliced
  • 100
    dried dates, pitted and chopped
  • 1 - 4
    red chillies, seeded and chopped
  • 2 - 4
    cloves garlic, chopped
  • 20
    ground cinnamon
  • 3
    packets Knorr beef stew cook-in sauce powder
  • 1
    litre water
  • Llemon juice (optional)
  • Whole coriander leaves


20 mins
Dust the meat liberally with the flour.
Lightly brown in olive oil, in batches, and set aside.
Wipe the pan clean and add a splash of olive oil.
Add the onions, carrots and celery and cook on medium-low heat until completely soft and translucent.
Transfer meat to a casserole and add the vegetable mix.
Add the dates, chillies, garlic and cinnamon.
Mix the packets of cook-in sauce poweder with the water and pour over meat.
If the meat is not just-covered with the liquid, add a little more water.
Cover the casserole and cook in a preheated oven at 190ºC for 1½ hours, or until the meat is very tender.
Remove from oven and taste and adjust seasoning by adding more cinnamon, garlic, chilli, salt, black pepper and lemon juice before serving.

Chef’s hint: ask the butcher to saw the necks into 5 cm wide cutlets. You will have more meat on each portion and your plating will be easier and more attractive.

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Read more on: stir-fry  |  shallow-fry  |  lamb

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