Lamb Neck Stew

I bought 3 pieces of lamb in France. They need a slow cooking method. Au migôté it said on the package.

The basic veggies for the sauce were carrot, leek onion and garlic.

But browning the meat first is important. Let it take color in some oil and then take it out to put in later. Let the veggies get color. I did not use tomato paste, because I wanted the sauce stay a light color. And I omitted adding flour. The veggies are enough to bind the sauce.

I had some lamb stock cube and dissolved it in 500 ml hot water. Together with 100 ml white wine was that emough liquid to cook the meat.

I seasoned the whole stew with 2 tsp Baharat seasoning. A Levant style seasoning that works well with these kinds of dishes. Nothing is overpowering the flavour of the lamb.

Cooking time covered on medium low was 1 hour. I served it with Basmati and a side salad.

Ingredients:

3 lamb neck slices

Salt, pepper, sunflower oil

1 carrot, 1 onion, 3 garlic cloves, 100 g leek

2 tsp Baharat seasoning

500 ml Lamb stock

100 ml white wine