Name: Neck chop and lentil stew with kumara and carrot mash
Cook time: 125 min
Total time: 125 min
Yield: 4
Ingredients: 1 cup (200g) brown lentils; 1 tablespoon vegetable oil; 1.5 kilogram lamb neck chops; 2 brown onions (300g), chopped coarsely; 2 clove garlic, crushed; 4 rindless bacon rashers (260g), chopped coarsely; 1 teaspoon caraway seeds; 2 teaspoon ground cumin; 1/2 cup (125ml) dry red wine; 1/3 cup (90g) tomato paste; 2 cup (500ml) beef stock; 425 gram can diced tomatoes; 1/2 cup coarsely chopped fresh coriander; 2 kumara (800g), chopped coarsely; 2 carrots (240g), chopped coarsely; 1 teaspoon ground cumin; 1/3 cup (80ml) buttermilk

Neck chop and lentil stew with kumara and carrot mash

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

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Serves 4

Cook

2H 5M

Ingredients

1 cup (200g) brown lentils

1 tablespoon vegetable oil

1.5 kilogram lamb neck chops

2 brown onions (300g), chopped coarsely

2 clove garlic, crushed

4 rindless bacon rashers (260g), chopped coarsely

1 teaspoon caraway seeds

2 teaspoon ground cumin

1/2 cup (125ml) dry red wine

1/3 cup (90g) tomato paste

2 cup (500ml) beef stock

425 gram can diced tomatoes

1/2 cup coarsely chopped fresh coriander

2 kumara (800g), chopped coarsely

2 carrots (240g), chopped coarsely

1 teaspoon ground cumin

1/3 cup (80ml) buttermilk

Method

1.Cook lentils in large saucepan of boiling water, uncovered, 15 minutes or until tender; drain.

2.Preheat oven to 180ºC/160ºC fan-forced.

3.Meanwhile, heat oil in large flameproof casserole dish; cook chops, in batches, until browned.

4.Cook onion, garlic and bacon in same pan, stirring, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, paste, stock and undrained tomatoes; bring to the boil. Return chops to dish, stir in lentils; cook, covered, in oven 1 hour 10 minutes.

5.Meanwhile, make kumara and carrot mash. Boil, steam or microwave kumara and carrot, separately, until tender; drain. Dry-fry cumin in small frying pan until fragrant. Mash vegetables in large bowl with cumin and buttermilk until smooth

6.Stir coriander into stew just before serving with mash.

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