Lamb Neck Stew by Zola Nene

1. Season the lamb with salt and pepper on both sides, sprinkle with the flour, then brown the pieces in hot oil until golden on both sides. You’ll need to do this in batches, so you don’t overcrowd the pot.

2. Set the browned lamb aside.

3. To the same pot, add the sliced onions and sauté until softened and beginning to brown around the edges. 

4. Add the garlic and ginger paste, bay leaves, curry powder, barbeque spice and Cajun spice, then cook for a minute to toast the spices. 

5. Crumble in the stock cube, then add water and bring to a boil.

6. Return the lamb to the pot, turn it down to a simmer, cover and leave to cook for 1.5 hours or until the lamb is tender.