Halal Baby Lamb Neck | Omar Halal Meats

£12.99

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Cook with this cut

A recipe idea for Halal Grass Fed | Baby Lamb Neck. Check the quantity and cut option before cooking.

Cooked-dish illustration: Lamb and tomato curry — Illustrative serving suggestion. Finished results may vary.

Lamb and tomato curry

Serves: 4–6 | Prep: 20 minutes | Cook: 1½–2½ hours (approximate)

Meat for this recipe
Use 1kg bone-in lamb pieces. Choose small or medium curry pieces where available; this recipe is not for a whole carcass or an uncut roasting joint.

Ingredients
• 1kg bone-in lamb
• 2 onions, sliced
• 2 tbsp oil
• 3 garlic cloves, crushed
• 20g fresh ginger, grated
• 1 tsp each ground cumin, coriander and paprika
• ½ tsp turmeric; chilli to taste
• 400g chopped tomatoes
• 300–500ml water, plus more as needed
• Salt to taste; fresh coriander to serve

Method
1. Heat the oil in a heavy casserole. Soften the onions for 10 minutes.
2. Add garlic, ginger and spices; stir for 1 minute. Add the meat and turn to coat.
3. Add tomatoes and enough water to come about halfway up the meat. Bring to a simmer.
4. Cover and cook very gently, stirring and adding water as needed, until the meat is tender. Bone-in pieces and mature mutton can need longer than the guide time.
5. Uncover briefly to thicken the sauce. Remove any loose bones carefully and serve with freshly cooked rice or flatbread.

ABOUT THIS PRODUCT

Halal Grass Fed | Baby Lamb Neck

Fresh Halal | Deep Flavour | Slow Cooking Favourite

Baby Lamb neck is a traditional favourite, known for its rich, intense flavour and tender texture when slow-cooked. This cut is perfect for dishes that require long cooking times, allowing the meat to become incredibly soft and infused with flavour.