INGREDIENTS
Oil 30 ml
Onion, chopped/sliced 160 g
Garlic, finely chopped 6 g
Lamb neck 1 kg
Salt To taste
Lemon pepper 2,5 ml
Mixed spice 5 ml
Ground coriander 5 ml
Lemon juice 10 ml
Water 250 ml
Carrots, julienne 260 g
Patty pans, halved 250 g
Baby marrows, halved 250 g
Potatoes, quartered 800 g
Bisto gravy powder 2 g
White onion soup powder 25 g
Milk 125 ml
METHOD
- Heat the oil and fry the onions and garlic.
- Add the meat and fry.
- Add salt, lemon pepper, mixed spice, coriander, lemon juice and water.
- Close the pot and cook for 30 minutes until the meat is tender.
- Add the vegetables and more water, if required. Replace the lid and cook until tender.
- Mix the Bisto and soup powder with the cold milk, add to the food and cook until the sauce is thick and well cooked.
- Do not stir to avoid breaking the vegetables.
- Serve on rice.
YIELD 4 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 1 HOUR 30 MINUTES
HISTORY OF MY DISH
This recipe ‘happened’ from not knowing what to cook, starting with the meat and adding ingredients as I went along. It tasted so good (sometimes I surprise myself!), I just had to write it down immediately after the meal in case I forgot what I had done and wanted to make it again. And, oh yes, Arra was one of my nicknames growing up, hence the recipe’s name.