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Author Topic: LAMB "NECK CHOP" STEW  (Read 777 times)
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Posts: 2335


« on: January 30, 2009, 05:20:44 pm »


2 packets of lamb neck chops (get two packets as you can freeze and gravy goes further)
Diced onion
Grated carrot
3 beef stock cubes
1 teaspoon garlic
1 teaspoon curry powder
1 teaspoon mustard
A good dash of red wine (optional)
Chives or other vegetables if you have them but not necessary

Simmer for about 2 hours, stirring occassionally

(If you want low fat, cool off stew, when fat sets, skim fat off the top, return to heat and thicken)

If you don't mind fat, thicken with half cornflour/half bisto gravy packet mix

Freeze what you don't eat or refrigerate for next day. Serve with toast or mashed potatoe

Basically same receipt can be used with blade steak or other cheap cuts
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