Sheep’s neck stew

Name: Sheep's neck stew
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 kg sheep neck chops; salt; freshly ground black pepper; 4.00 cloves whole; 1.00 onion sliced; 3.00 carrots sliced; 5.00 potatoes diced; 400.00 g tinned tomatoes whole; 3.00 courgettes sliced; 10.00 ml Worcestershire sauce; 10.00 ml sugar

6 servings

Rate this recipe

Mutton

By Food24 November 03 2009

Print Recipe

141

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

2.00 kg	sheep — neck chops
	salt
	freshly ground black pepper
4.00	cloves — whole
1.00	onion — sliced
3.00	carrots — sliced
5.00	potatoes — diced
400.00 g	tinned tomatoes — whole
3.00	courgettes — sliced
10.00 ml	Worcestershire sauce
10.00 ml	sugar

Tap for ingredients

Method:

Lightly season the meat with salt and pepper, place in a heavy-based saucepan. Add 250 ml water, cloves and onion. Simmer over medium heat for one and a half hours until the meat is nearly done. Add extra water if necessary. Add the carrots and potatoes. Simmer for another half an hour before adding the tomatoes and courgettes. Season with Worcestershire sauce and sugar and extra salt and pepper if necessary. Simmer until the sauce is nice and thick and the vegetables are done. Serve with rice.
Serves 6.