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Recipe for Lamb Neck with Carrots and Cumin

Yields4 ServingsPrep Time20 minsCook Time2 hrs 10 minsTotal Time2 hrs 30 mins

Here is a delicious and easy-to-make lamb neck recipe. This stew is enhanced with carrots and cumin, offering delightful Moroccan or Tunisian flavors reminiscent of tagines. You can enjoy it with some wonderfully tender steamed potatoes!

Ingredients
 1 Lamb collar
 800 Carrot
 1 Onion
 1 clove Garlic
 1 Oil
 1 Cumin seeds
 4 Flat-leaf parsley
 8 Coriander
 2 pinches Salt and pepper
Directions
1

Cooking the lamb neck Heat the oil in a pot and brown the pieces of lamb neck on all sides (about 20 minutes). Season with salt and pepper, add the cumin, pour in 500 ml of hot water, cover, and let simmer for 40 minutes on low heat.

2

Adding the vegetables Peel the carrots and cut them into rounds. Peel and chop the onion. Peel and crush the garlic cloves. Add everything to the pot, mix, and if necessary add a little hot water to cover, then continue cooking for 20 minutes uncovered.

3

To serve, transfer to a well-heated shallow dish and sprinkle with finely chopped parsley and coriander. Serve hot.

Nutrition Facts

0 servings

Serving size

4

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