Spicy Lamb Neck with Cinnamon & Dates
Serves 6 - 8
- 150 g SAFARI Pitted Dates, coarsely chopped
- 500 ml strongly seasoned SASKO Cake Flour
- 1,6 kg lamb necks, sliced very thickly
- sunflower or canola oil
- 2 large onions, finely chopped
- 45 ml mild curry powder
- 30 ml grated ginger root
- 30 ml grated garlic
- 10 - 30 ml (to taste) green chilies, finely chopped
- 20 ml ground cinnamon
- 1 litre water (or more if needed)
- 3 packets beef-stew cook-in sauce powder
- salt and freshly-ground black pepper
- lemon juice (optional)
- whole coriander leaves
- Dust the meat liberally with the flour.
- Heat the oil in a large saucepan and lightly brown the meat in batches, setting aside the browned pieces.
- Wipe the pan clean and add more oil. Add the onions and sauté over medium-low heat until completely soft and translucent.
- Add the curry powder and stir-fry briefly to cook out the floury taste. Add the ginger, garlic and chili and stir-fry until aromatic. Stir in the cinnamon and dates and add the water. Sprinkle in the cook-in powder and mix well.
- Return the meat to the saucepan and bring to a boil. Reduce heat, cover and simmer for 1.5 hours, or until the meat is very tender, stirring occasionally and adding more water if necessary.
- Now adjust seasoning by adding more cinnamon, garlic, chilli, salt, black pepper and lemon juice before serving with Basmati rice and a few sambals.
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