A carefree one-pot meal

 
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My carefree one-pot winter meal

That tastes just like my mother’s recipe

 
 

Ingredient list

SPICES

  • 1t Ground Aniseed

  • ½t Nutmeg

  • 1t Ground Cloves

  • 1t Ground Cinnamon

  • 2t Curry powder

  • 1T Moroccan rub

  • 1t Coriander seeds

  • 1t Fennel seeds

  • 1T Bisto

  • 6 Bay leaves

Liquids

  • 2c Water

  • 1c Red Wine

  • Juice of 1 freshly squeezed Lemon

  • Olive oil, for frying

Other

  • 1 large brown / red onion, chopped

  • 3 Medium Carrots, chopped

  • 3 Garlic cloves, crushed/chopped

  • 2kg Lamb neck pieces

 

Directions

Turn your oven to 180°C.
Organise all your ingredients before starting your cooking.

Once everything is in place and all your vegetables are chopped, fry all your spices and veggies together until beautiful and fragrant.

Seal and brown your meat in a separate pan, don’t try to cook your meat through. We just want to get the skin beautiful and brown.

Place your browned pieces of meat into your veggie + spices pot and add the liquids.

Cover your pot with a lid and place it in your heated oven for one hour.

After one hour, stir your pot thoroughly and continue cooking until the meat is falling off the bone. When its completely cooked and ready, you can remove the bones before serving.

* Serve with pearl couscous or any type of grain.

 
 
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