Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lamb neck stew with mashed potatoes, and peas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can cook lamb neck stew with mashed potatoes, and peas using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lamb neck stew with mashed potatoes, and peas:

1. Prepare 1 kg lamb neck (cut into pieces)
2. Prepare 3 cloves garlic (minced)
3. Make ready 1 yellow onion
4. Make ready 1/2 can tomato puree
5. Prepare 2 tspn pepper
6. Make ready 1 tspn dried rosemary
7. Get 1/2 a tspn Italian dried herbs
8. Prepare 1 tbspn paprika
9. Get to taste Salt
10. Take 2 tblspn flour
11. Prepare 3 tblspn olive oil
12. Take 3 cups water

Instructions Place the lamb in a bowl, and then add the whole garlic, rosemary, chilli and balsamic vinegar. Leave to marinate for an hour. Next, heat a potjie pot over moderate coals then add the lamb. Pour in the wine, bring to the boil, then turn down to a simmer and leave to bubble away until the liquid has reduced by about half.

Steps to make Lamb neck stew with mashed potatoes, and peas:

1. Heat a pot and add olive oil,meanwhile in a bowl add all the meat pieces and add flour, then combine to coat each piece with flour.
2. Add the meat pieces in small batches, sprinkle salt and pepper and brown each piece side. Finish all the batches and remove the meat pieces, place them in a bowl.
3. In the same pot add the minced garlic and fry for 60seconds, then add onions and fry until softened.
4. Add tomato puree, cook for 2 minutes before adding back the meat pieces. Add all the spices and herbs.
5. Add water and cover the pot, opening at least twice to stir through. Let it cook until the stew is thickened.
6. Serve with a side dish of choice like mashed potatoes.

Next, heat a potjie pot over moderate coals then add the lamb. Pour in the wine, bring to the boil, then turn down to a simmer and leave to bubble away until the liquid has reduced by about half. Pour in the vinegar, along with the peas, potatoes and tomatoes. Meanwhile mash the flour and butter together until a smooth paste. Stir in a few fresh thyme leaves, and serve with mashed potato and peas.

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