Serves 4
This dish was a real hit with all the men! The flavour of lamb compliments our Durban Curry to perfection. Also good with beef chuck.
Recipe Category

You will need

2 whole lamb necks, each cut lengthwise into 2 pieces
Ina Paarman’s Garlic Pepper Seasoning
1 onion, roughly chopped
1 whole head of garlic, cut in half through the waist
1 ½ cups (375 ml) water
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder
1 x 250 ml Ina Paarman’s Durban Curry Cook In Sauce


Adjust the oven rack to one slot below the middle position and preheat the oven to 160°C, or cook on the stove top.

Place meat (seasoned lightly with Garlic Pepper Seasoning) into a heavy oval casserole dish with a lid. Add onion, garlic, water and Stock Powder. Before putting the lid on the casserole/pot lightly cover the meat with baking paper making a ‘false lid’ right on top of the meat to prevent excessive evaporation. Now cover with the regular lid.

Bake for 2 hours until very tender or simmer slowly on top of the stove.

Remove baking paper.

Add Curry Sauce, stir and finish cooking for a final 10 minutes with lid off.

Serve with Indian Style Basmati Rice, Beetroot and Yoghurt Raita and Fresh Mint Relish.