Sheep's neck stew

Ingredients 11
Servings 6


  • 2
    sheep's neck chops
  • salt
  • pepper
  • 4
    whole cloves
  • 1
    onion, sliced
  • 3
    carrots, sliced
  • 5
    potatoes, diced
  • 400
    whole tomatoes, chopped
  • 3
    courgettes, sliced
  • 10
    Worcestershire sauce
  • 10


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.

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