\nDifficulty: Easy
\nCalories\/100gr: +\/- 220
\nServing Size: 4 people
\nPrep Time: 20 minutes
\nCooking Time: 1 hour 30 minutes
\nTotal Time: 1 hour 50 minutes <\/p>\n
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!<\/p>\n
\nServings: 4 people<\/p>\n
– Lamb neck: 1 kg
\n– Carrots: 800 g
\n– Onion: 1 piece
\n– Garlic: 1 clove
\n– Oil: 1 tablespoon
\n– Cumin seeds: 1 tablespoon
\n– Flat leaf parsley: 4 sprigs
\n– Coriander: 8 sprigs
\n– Salt and pepper: 2 pinches<\/p>\n
\nBegin 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.<\/p>\n
\nPeel 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.<\/p>\n
\nTo serve, transfer the stew into a warm, deep dish and sprinkle with finely chopped parsley and coriander. Serve hot.<\/p>\n\n\n