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For this bi-monthly theme, once we had decided on Middle Eastern food, I immediately started putting feelers out trying to find some tasty authentic recipes. I am very lucky to work with a bunch of great people of different nationalities and ethnic backgrounds. Lunch time at my workplace we quite often start talking about the foods we enjoy. So, it comes as no surprise to me that this recipe was passed onto me by a fellow at work. The surprise was that it originates from a Jaime Oliver recipe book. It didn’t matter where it originated from – it tasted fantastic! This recipe has been tweaked a bit – I can’t break my own tradition of course!

My workmate makes it quite often, and uses lamb shanks instead of the neck fillets stated in the original recipe. I tried to find fillets, but ended up with 2 lambs necks with the vertebrae inside. I was a little put off and not impressed until after I stewed it for a couple of hours, and cut the flesh from the bones, it was sweet and tender. And at only $5 for 2 lambs necks – it fed 6 serves – It was damn good value! There is more meat on one neck than a large shank, the meat is sweeter as the muscles in the neck are not used as much as the leg. And it’s half the price! I recommend it!

Marinade
• 1/2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil

1. Crush everything up in a mortar and pestle.
2. Put half this mix in the bag with the lamb necks and massage around.
3. Put the other half in with the chopped vegetables, below.

• 2 whole lambs necks
• 1.5 cups water
• 1 vegetable stock cube
• 2 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 8 Roma tomatoes, Cut in 1/4
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots

1. Brown the lamb necks in a casserole dish on the stove top, then add the water and stock cube. Simmer for about 45 minutes.
2. Take the necks and stock out then brown all the vegetables for a few minutes.
3. Put all the ingredients above into the pot, including the necks and stock, and chuck in the oven (180 degrees) for about 1hour 15 minutes
4. Remove the necks from the stew and put onto a large plate (a quiche dish is perfect) With a small paring knife and a fork, cut the flesh away from the vertebrae in chunks. Throw the bones away (or make a stock?) and stir the meat back into the stew.

• 1 cup boiling water
• 1 cup couscous
• a little wine vinegar
• Handful of fresh coriander
• Handful of fresh Mint
• Handful of fresh Parsley
• 4 tablespoons natural yoghurt

1. Make the couscous by adding the boiling water, couscous and vinegar into a bowl and leave to sit for 10 minutes. Fluff with a fork
2. Add the herbs to the stew and stir

Serve with yoghourt.