Sheep's neck stew

Recipe from: 4/22/1993 12:00:00 AM
Ingredients 13
Servings 1
Minutes +/- 10 min


Serving Change
  • oil for frying
  • 1
    onion, sliced
  • 1
    clove garlic, crushed
  • half green pepper, seeded and cubed
  • half red pepper, seeded and cubed
  • 1
    neck of lamb slices (about 12)
  • 4
    whole cloves
  • 4
    allspice seeds
  • 375
    boiling water
  • 300
  • half a (75 g) packet onion soup powder
  • 200
    Cheddar cheese, grated
  • fresh breadcrumbs for sprinkling


+/- 10 min
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.

Read more on: stew  |  grill  |  shallow-fry  |  lamb


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