Overview
Difficulty: Easy
Calories/100gr: +/- 220
Serving Size: 4 people
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Here’s a delightful recipe for a lamb neck stew that’s simple to prepare. This dish is flavored with carrots and cumin, offering a taste reminiscent of Moroccan or Tunisian tagines. It pairs wonderfully with some tender steamed potatoes!
Ingredients
Servings: 4 people
– Lamb neck: 1 kg
– Carrots: 800 g
– Onion: 1 piece
– Garlic: 1 clove
– Oil: 1 tablespoon
– Cumin seeds: 1 tablespoon
– Flat leaf parsley: 4 sprigs
– Coriander: 8 sprigs
– Salt and pepper: 2 pinches
Preparation
1. Cooking the Lamb Neck
Begin by heating the oil in a large pot. Brown the lamb neck pieces on all sides for about 20 minutes. Season with salt and pepper, add the cumin, and pour in 50 cl of hot water. Cover and let it simmer on low heat for 40 minutes.
2. Adding the Vegetables
Peel the carrots and slice them into rounds. Peel and slice the onion. Peel and crush the garlic clove. Add all the vegetables to the pot, stirring well. If necessary, add a bit more hot water to cover the ingredients, and continue cooking uncovered for 20 minutes.
Serving
To serve, transfer the stew into a warm, deep dish and sprinkle with finely chopped parsley and coriander. Serve hot.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.