Dust the meat
liberally with the flour.
Lightly brown in olive oil, in batches, and
Wipe the pan clean and add a splash of olive oil.
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
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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