Ingredients :
1.25kg lamb neck chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped, to serve
Method :
1/2 cup plain flour
3 brown onions, chopped
1kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped, to serve
Method :
Step 1 : Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Step 2 : Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Step 3 : Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Step 4 : Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
Step 2 : Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Step 3 : Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Step 4 : Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
