Slow-cooked, fall-off-the-bone lamb neck curry served with a full South African-style comfort plate!
🧾 Description
This rich lamb neck curry is slow-cooked until the meat is tender, juicy, and deeply flavorful. It’s served with creamy samp, fresh coleslaw, sautéed spinach, and spicy chakalaka — a full balanced plate of comfort, heat, and freshness 🇿🇦🔥
🛒 Ingredients
🐑 Lamb Neck Curry
1–1.5 kg lamb neck pieces 🐑
2 tbsp oil
2 onions (sliced) 🧅
4 garlic cloves 🧄
1 tbsp ginger (grated)
2 tbsp curry powder
1 tsp turmeric
1 tsp paprika
2 tomatoes (chopped) 🍅
2 tbsp tomato paste
2–3 cups water or stock
Salt & pepper
Optional: chili 🌶️
🌽 Samp (side)
2 cups samp (soaked overnight)
Salt
Water for boiling
🥬 Spinach
2–3 cups spinach
1 tbsp butter 🧈
Garlic (optional) 🧄
Salt & pepper
🥗 Coleslaw
Cabbage (shredded) 🥬
Carrot (grated) 🥕
3 tbsp mayo
1 tsp vinegar or lemon juice 🍋
Salt & pepper
🌶️ Chakalaka
1 cup canned beans
1 onion (chopped)
1 carrot (grated)
1–2 tbsp curry powder
1 tomato or canned tomato
Chili (optional) 🌶️
👨🍳 Step-by-Step Instructions
🐑 1. Brown lamb neck
Heat oil in pot
Sear lamb neck pieces until browned
Remove and set aside
🧅 2. Build curry base
Sauté onions, garlic, ginger
Add curry powder, turmeric, paprika
Stir until fragrant
🍅 3. Add tomatoes
Add chopped tomatoes + paste
Cook until soft and thick
🐑 4. Slow cook
Return lamb to pot
Add water or stock
Cover and simmer 1.5–2.5 hours
Until meat is tender and falling off the bone
🌽 5. Cook samp
Boil soaked samp in salted water
Cook until soft and creamy
🥬 6. Spinach
Sauté spinach in butter + garlic
Season lightly
🌶️ 7. Chakalaka
Cook onion, carrot, beans, tomato, curry powder
Simmer 10–15 minutes
🍽️ 8. Serve
Plate lamb curry over samp
Add spinach, coleslaw, and chakalaka on side
🔥 Flavor Profile
Rich & spicy curry 🐑🔥
Creamy samp 🌽
Fresh crunchy slaw 🥬
Spicy vegetable chakalaka 🌶️
💪 Nutrition (approx. per serving)
Calories: 700–1000 kcal
Protein: 40–55g 💪
Fat: 35–60g
Carbs: 50–80g
