lamb neck

it’s cold, it’s wet and time for some comfort food...

in a large pot, fry 2 sliced onions in olive oil until soft. add about 1kg of lamb neck pieces and brown. add a 410g tin of chopped tomatoes and enough beef stock to cover the meat. once it boils, reduce the heat, cover and leave it to simmer until the meat is tender, 2-3 hours. thicken with cornflour to desired thickness just before serving.

we are having this with mashed potatoes, my way. i boil an equal amount of potatoes and sweet potatoes until soft. drain and mash with butter, salt and ground black pepper to taste. finally, stir through a tablespoon of creamed horseradish.

enough for: 4