Sheep’s neck stew

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6 servings Prep: 10 mins, Cooking: 2 hrs
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Lamb

By Food24 November 03 2009
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Ingredients (13)

oil — for frying
1.00 onion — sliced
1.00 garlic — cloves, crushed
1 green pepper — halved, cubed
1 red pepper — halved, deseeded, cubed
1.00 kg lamb — neck, sliced
4.00 cloves — whole
4.00 allspice — seeds
375.00 ml water — boiled
300.00 ml milk
1 packet soup powder — onion
200.00 ml cheddar cheese — grated
handful breadcrumbs
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Method:

Sauté the onion, garlic and diced pepper in a little oil till soft. Remove from the pan and set aside.
Score the fatty side of the sheep’s neck slices to prevent them from curling when frying. Fry the meat with the cloves and allspice in a little oil till brown on both sides. Pour over a little boiling water, reduce the heat and simmer till the meat is tender but does not fall off the bone. Constantly replenish the liquid with boiling water as required. Blend the milk and onion soup powder and pour over the meat. Add the onion mixture and half the Cheddar cheese and simmer till a thick sauce is formed. Stir occasionally till the sauce comes to the boil.
Turn on the oven grill. Turn the meat mixture into an ovenproof dish, sprinkle with the remaining Cheddar cheese and fresh breadcrumbs. Grill until the breadcrumbs turn pale brown. Serve with rice and a salad.
Serves 6-8.



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