A hearty dish which requires minimal effort. With tender lamb neck fillets swimming in a rich tomato-based sauce, it's a straight-forward process, yet packed with flavour.

Ingredients-

• 2 onions, diced

• 6 carrots, diced

• 6 garlic cloves, diced

• 2 tins of chopped or plum tomatoes

• 400ml stock (vegetable or lamb)

• 2 tsp cinnamon

• 4 tsp cumin

• 4 tsp curry powder

• 2 tbsp Worcestershire sauce

• 2 tbsp honey

• 1kg Lamb Neck fillets

• Foil for covering

Instructions-

1. Preheat your oven to 150°C (300°F).

2. In an oven-safe dish, combine the diced onions, diced carrots, diced garlic, canned tomatoes, stock, cinnamon, cumin, curry powder, Worcestershire sauce, and honey. Mix everything well to form the base sauce.

3. Add the lamb neck fillets to the dish, positioning them so that half is submerged in the liquid and half is above it.

4. Cover the dish with foil to seal in the flavours.

5. Bake in the preheated oven for 3 hours at 150°C (300°F). This slow cooking method will result in tender and flavorful lamb.

6. After 3 hours, carefully remove the foil.

7. If using a slow cooker, follow the same steps, and cook on low for 8 hours or on high for 5 hours.

8. Serve the Curried Lamb Stew hot with creamy mashed potatoes.