1 kg (2 lb) scrag (neck) of lamb, thickly sliced
2 tsp butter
2 tsp cooking oil
1 onion, chopped
1 1/2 tsp salt
freshly ground black pepper to taste
1 cup (8 fl oz) 250 ml meat stock
1 tbsp plain flour (All purpose)
1. Brown meat in heated butter and cooking oil in a heavy-based saucepan. Add onion and saute until translucent. Add seasoning and heated meat stock.
2. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until tender.
3. Thicken liquid with a flour and water paste.
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