Recipe for 4
2 tablespoons flour, all purpose
700gr lamb fillet (neck), diced
2 tablespoons vegetable oil
3 large onions, thickly cubed
1 tablespoon ground cinnamon
1 cup chopped tomatoes (canned)
2 tablespoons honey
1 1/2 cups chicken stock
1 cup carrots, peeled and thickly chopped
4 medium potatoes, peeled and thickly cubed
1 cup frozen peas, thawed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 180°C.
Season the flour with salt, pepper, and toss the lamb in it. Heat over medium/high heat the oil in a large cast iron casserole and brown the lamb pieces in batches. Remove the meat from the casserole. Add in the pot one more tablespoon oil, the onions, the potatoes and carrots. Cook for 6 minutes, until the vegetables are a light golden brown. Add the cinnamon and cook for one more minute.
Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan and add the peas. Season with a pinch of salt and pepper to add more taste.
Cover and cook in the preheated oven for 1.5 hours, until the lamb is tender.
Serve hot with drained yogurt and crusty bread. Enjoy!