2 boxes crushed tomatoes
2 cinnamon quills
4 whole cloves
1 tbls fresh crushed garlic
1 tbls Nature’s Choice vegetable stock
Himalayan salt
cracked black pepper
a little sweetner
1 finely chopped onion
1 kg lamb neck
olive oil
3 bay leaves
a little water
1 packet fresh cubed sweet potatoe/pumpkin/butternut mix


Brown the meat in olive oil. Remove the meat once it has browned and sauté the onions and garlic on a medium to low heat. Add the rest of the ingredients excepting for the tomatoes and the sweet potatoe mix. Sauté for a few minutes. Add the meat back to the pot and give it a good mix. Add the boxes of crushed tomatoes and mix well. Add a little water to the pot to thin the mixture slightly. Pressure cook for 40 minutes. Add the sweet potatoe mix to the pot and pressure cook for a further ten minutes.

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