Curried lamb neck with fruit recipe by Jacques Borman paired with Boschkloof Syrah wine.
Ingredients
1 kg lamb neck, cut into slices
olive oil
1 medium onion, chopped
15 ml medium-hot curry powder
15 ml cake flour
5 ml salt
2 whole cloves
125 ml fruit chutney
60 ml freshly squeezed lemon juice
250 ml hot beef stock
1 green apple, cut into wedges
1 pineapple, peeled and cubed
1 banana, sliced
Recipe
Serves 6
In a large, heavy-based pot with a lid ('I use our cast-iron pot on an open fire'), brown the meat in a little olive oil. Add the onion and curry powder and saute for about 3 minutes. Add the flour, salt, cloves, and chutney. Combine the lemon juice with the beef stock (so it's preheated) and add to the meat. Put the lid on and simmer for about 1 ½hours, or until the meat is tender. Add the apple, pineapple, and banana about 20 minutes before serving.
Wine Pairing
Boschkloof Syrah