Lamb Neck Curry recipe

• 800 g Lamb neck
• 2 Tbsp Seven Colours Grill SeasoningTM
• 2 Tbsp Oil
• 1 Tbsp Butter
• 1 medium Onion, chopped 
• 1 tsp Garlic
• 400 g canned Tomatoes
• 1 tsp Sugar
• 1 Tbsp mild Curry Powder
• 1 Tbsp Breyani mix
• 1 tsp dried Thyme
• 1 tsp Paprika
• 1 Tbsp Tomato paste
• 1 Tbsp Worcestershire sauce
• 1 cup Lamb stock in hot water
• 1 Tbsp Chilli flakes (optional)
• Salt and pepper to taste

Method:

Season lamb with 1 Tbsp Seven Colours Grill SeasoningTM.

Heat 1 Tbsp oil and the butter in a pan, and sear the meat, turning as needed until golden brown. Transfer to a plate.

In a pot, add oil, onion, minced garlic and fry until onion is translucent.

Add canned tomatoes, sugar (to kill the acidity of tomato), curry powder, breyani mix, thyme, paprika, 1 Tbsp Seven Colours Grill SeasoningTM, tomato paste, Worcestershire sauce and lamb stock. Add the seared meat.

Cook on a medium heat until the meat is soft (about 1 hour and 30 minutes) and gravy thickens.

Season with salt and pepper to taste if needed.