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A really easy, low maintenance, simple recipe which you can leave to cook as you work from home. You cannot mess this up!
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Full of nutrients, very filling and very DELICIOUS 😋
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Recipe for 4 portions
Prep time: 30 mins
Cooking time: 2 hours
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Marinading ingredients:
600g lamb neck fillet, cubed
1/4 cup White wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp turmeric
1 tsp all spice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cinammon
1/2 tsp ground cumin
1/2 tsp ground coriander
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Cooking ingredients:
2 tbsps ghee
1 tbsp olive oil
4 or 5 red onions, finely sliced
3 or 4 garlic cloves finely sliced
1/2 cup chicken/lamb/beef broth
1 cup water
1 bay leaf
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Method:
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1. Cover meat in vinegar and drain any blood or liquid.
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2. Massage all the spices & herbs from marinade blend carefully into the lamb. Cover and store in fridge for at least an hour, or overnight.
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3. When ready to cook, take out marinaded lamb and allow it rest in room temperature for at least 10-15 mins to avoid a stark difference in temperature. Very cold meat into high temperature makes the meat tough.
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4. Meanwhile, slice your onions & garlic.
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5. In a large nonstick saucepan (which has a cover), place the meat, ghee & olive oil in the pan on medium heat for about 7-10 minutes. Gently toss the meat, to ensure each cube gets evenly cooked on the outside. You don’t want it to get crispy or overly cooked.
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6. Add in the onions, garlic & bayleaf, stirring to make sure everything is evenly distributed. Cook altogether for about 3 minutes.
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7. Add in broth & cup of water, and turn the heat up to medium high until mixture starts to simmer.
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8. Stir, cover, and turn the heat down to medium low for 2 hours. Keep stirring every 20-30 minutes.
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9. An hour into cooking, you can add in vegetables to slow cook with the meat. Veggies which work best here are thinly sliced carrots, peppers & celery, but you’re welcome to try whatever you like.
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10. When ready, serve on basmati rice or quinoa alongside some steamed veg and salad.
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11. Enjoy!
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