Lamb Neck Stew


  • 2 lamb neck fillets, 2-inch cubes
  • 1 large onion, diced
  • 3 garlic cloves, sliced
  • 1 small carrot, diced
  • 1 stick celery, sliced
  • 4cm ginger, diced
  • 2 tsp ground cumin
  • I tsp crushed coriander seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • Bay leaf
  • Cinnamon stick
  • 2 tbsp tomato paste
  • 1 tin chopped tomatoes
  • 1 litre of beef or lamb stock
  • 1 tbsp preserved lemon, diced
  • 200g green lentils
  • 400g chickpeas
  • Harissa
  • Big bunch of chopped parsley and coriander
  • Lemon


Preheat oven to 150°C

Sweat onion with 2 tbsp olive oil until soft and translucent. Add carrot, celery, garlic and ginger – cook for further few minutes.

Add spices and stir well. If too dry add some more olive oil and cook down the spices to release oils and remove any powdery texture.

Stir in tomato paste, again cook out the paste allowing it to caramelise and darker to intensify the flavour. Stir in lentils and incorporate well. Allow to fry for a minute. Add tinned tomatoes, stock, preserved lemon and season lightly.

Place lamb in your broth, cover with lid and transfer to the oven.

Cook for 1 hour then add your chickpeas. Cook for further 1 hour until lamb is tender.

Before serving, season well, stir in harissa (to your liking), fresh coriander and parsley and a good squeeze of fresh lemon!

Recipe credit to @somebody.feed.ruth – Kinneuchar Inn