Spicy Lamb Neck with Cinnamon & Dates
1,6 kg lamb necks, sliced very thickly
500 ml strongly seasoned flour
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
150 g Safari Pitted Dates, coarsely chopped
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 1½ 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.
Serves 6 – 8 generously