30 ml cooking oil

60 g butter

12 round pieces of lamb neck

15 ml garlic and ginger paste

2 large onions, thinly sliced

15 ml freshly ground black pepper

4 whole cloves

10 ml paprika

15 ml steak and chops seasoning

4 large tomatoes, liquidised

30 ml tomato paste

15 ml brown sugar

salt to taste

1 large butternut, unpeeled, cut into chunks

2 punnets patty pans, topped and tailed

4 large carrots, cut into chunks

1 yellow pepper, deseeded and cut into chunks

60 ml chopped fresh parsley


  • Heat oil and butter in a large flat pot.
  • Brown lamb in batches on both sides, and then remove from pot and keep aside.
  • Place garlic and ginger paste and onions in same pot, and sauté till soft, adding 100 ml water.
  • Return lamb to pot, add pepper, spices, seasoning, tomatoes, tomato paste, sugar and salt.
  • Add 250 ml water and simmer for 20–30 minutes till meat is tender, adding extra water as required.
  • Place all vegetables and parsley on top of meat and simmer for 10–15 minutes for flavours to develop.
  • Shake pot to mix vegetables with lamb pieces.
  • Serve with white rice and a salad of choice.


Serves 4 to 6