1. Bring lamb casserole chops to room temperature
2. Oven on 160
3. Chop 1/2 Red Onion  and 1/2 brown onion and brown (can just be brown)
4. Add spices: Curry powder( small tsp), bit off cinnamon and turmeric (can also add cumin and coriander)
5. Remove from casserole
6. Sprinkle lamb with onion salt, garlic powder, turmeric and Ina Paarman Garlic & Herb (optional)
7. Dust with flower
8. Brown
9. Add onions back
10. Add Spanish fortified wine (sherry or red wine) – evaporate
11. Tomato paste, half or pot
12. Chicken stock, 250ml
13. Oxtail Soup Powder , 1/4 sachet mix with a bit of hot water
14. Add big chunks of carrots and potato (this can be added half way through )
15. Oven for 2-3 hours on 160
16. Add 1/4 cabbage chopped 30 min before finish

Serve with greens and a bit of rice to suck the sauce up.

Olive Oil (for frying)
1.5 Kg Lamb (Neck chops, or other stewing cut)
1 Onion
2 Cloves of Garlic (or more)
Large chunk of Ginger
400g Tomatoes (Tinned)
Stock (preferably Real Stock – Lamb or Beef)
½ glass Red Wine
1 tbsp ground Cumin (or more to taste)
1 tbsp ground Coriander (or more to taste)
2 Cinnamon Sticks
2-3 Bay Leaves
Fresh Chili (or ½ tsp chili powder to suit your taste)
Fresh Coriander
Handful of dried Prunes
Handful of dried Apricots
Salt and pepper

Making it:

• Brown the lamb in batches in a cast iron casserole dish. Remove lamb and set aside.
• In the remaining fat, cook the onions for a bit. Then add the ground cumin, coriander and chili stir and cook briefly. Deglaze the pan with the red wine.
• Arrange the lamb back in dish so it sits nicely on the bottom with the onions on top. Season with salt and pepper and add cinnamon sticks, bay leaves, chopped garlic, tomatoes and stock (or water) so that the lamb is ‘almost’ covered (i.e. not drowning in liquid).
• Cook in the oven on a low heat (140°C) for 2-3 hours. Alternatively, you can simmer it on the stove top for the same amount of time.
• About half way through the cooking time, add the grated ginger.
• Add the dried prunes and apricots about 15 minutes before serving.
• Serve with the fresh coriander ripped on top, with cous cous or rice.

Enjoy.