Name: Lamb neck in cinnamon and date sauce
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 - 8 servings
Cuisine: Cooking Method
Ingredients: 1.6 kg lamb neck, sliced; 500 ml seasoned flour; fresh chillies 573; 2 onions large, finely chopped; 2 carrots grated; 4 celery large stalks, finely sliced; 100 g dates dried, pitted, chopped; 1 - 4 red chilli deseeded and chopped; 2 - 4 garlic cloves, chopped; 20 ml cinnamon ground; 3 knorr beef stew cook-in sauce; 1 water; lemon juice; fresh coriander

Recipe Disclaimer

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Ingredients (14)

1.6 kg	lamb — neck, sliced
500 ml	seasoned flour
	fresh chillies — 573
2	onions — large, finely chopped
2	carrots — grated
4	celery — large stalks, finely sliced
100 g	dates — dried, pitted, chopped
1 - 4	red chilli — deseeded and chopped
2 - 4	garlic — cloves, chopped
20 ml	cinnamon — ground
3	knorr — beef stew cook-in sauce
1	water
	lemon juice
	fresh coriander

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Method:

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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