4 portions
45 ml oil
800 g lamb neck
1 onion, chopped
Garlic to taste
1 teaspoon dried mixed herbs
1 kg fresh green beans, topped and tailed, sliced
Salt & pepper
1 cup boiling water
2 potatoes, peeled, quartered
Bone marrow
Splashes of Worcestershire sauce
In oil fry the lamb neck till brown. Add onion and garlic and stir. Add all other ingredients, stir, put lid on and simmer for 1-2 hours.
Recipe and photo: Alma Pretorius
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