Recipes & Cooking Tips
- Written by Wayne McDonald
Our Recipes - we will be updating these as we try them so check back often!
Crock Pot Lamb Neck Slices in Curry Sauce
4 McDonald Farm Lamb Neck Slices (two packages)
Salt and Pepper to sprinkle
1 large clove of garlic
2 ½ teaspoons Curry Powder
2 cups water
Can of pineapple tidbits
1 teaspoon Salt
½ cup sour cream
2 teaspoon flour
Thaw out lamb neck slices. Quickly rinse slices in cold water to remove bone meal. Pat dry with paper towel.
Sprinkle with a bit of salt and pepper. Sear neck slices in frying pan till slightly browned on both sides. Remove to crock pot.
Saute coarsely chopped onion and finely sliced garlic in same pan, scraping up any brown bits, until onion is soft and golden brown.
Sprinkle curry powder over onion and garlic mixture. Give it a really quick stir and then immediately add water. Let it start simmering again and then add entire can of pineapple, juice and all. Stir. Let it start simmering again and add salt. Simmer for a minute, taste, and add more salt if needed. (It will seem rather spicy but will mellow out with cooking and sour cream.)
Add contents of pan to neck slices in crock pot. Add more water till neck slices are just covered. Turn crock pot on low for 8 to 10 hours. Meat will be very tender and falling off the bones.
Carefully remove slices from sauce to serving bowl. Turn crock pot to high. Mix flour with sour cream. Add mixture to curry sauce. Stir. Let it come to a simmer. Taste. Re-season if needed. Pour curry sauce over neck slices in bowl. Serve over plain cooked rice.