$3.50 Chinese Lamb Neck Stew w/ Asian Greens

Makes: 4 serves



2 Tablespoons plain flour $0.05
2 Red onion, diced. $0.40
1kg Lamb neck chops $8.00
4 Tablespoons olive oil $0.60
3 Cloves garlic $0.30
1 Teaspoon dried chilli $0.05
2 Teaspoon Chinese five-spice $0.10
2 Teaspoon cumin $0.10
400g Can chopped tomatoes $0.60
2 Chicken stock cubes $0.50
60ml Soy sauce $0.35
2 Bunchs asian greens (broccoli, bok choy etc) $3.00

Per serve




Put the flour onto a plate and season well. Dust the lamb pieces in the seasoned flour. Heat half the oil in a heavy-based casserole and brown the lamb, in batches, then set aside on a plate. Heat the remaining oil and gently fry the onions for 5 minutes, then add the garlic, spices and cook for a further few minutes. Then add the tomatoes, stock and soy sauce. Return the lamb to the pan, bring to a simmer, cover with a lid and cook on a low heat for 2½ hours until the meat is tender. Skim off the excess fat. Serve with steamed asian greens


This recipe came from Delicious Magazine.

This picture came from Real Meal Revolution


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