Lamb Neck Curry Recipe

Season the lamb neck with 1 tablespoon of Seven Colours Grill Seasoning™.

Sear the Lamb:
Heat 1 tablespoon of oil and butter in a pan. Once hot, add the lamb neck and sear it on all sides until golden brown. Transfer the lamb to a plate and set aside.

Prepare the Curry Base:
In a pot, add the remaining oil and sauté the chopped onion and minced garlic until the onion turns translucent.

Add Tomatoes and Spices:
Stir in the canned tomatoes, sugar, curry powder, breyani mix, dried thyme, paprika, remaining Seven Colours Grill Seasoning™, tomato paste, and Worcestershire sauce. Mix well to combine.

Add Lamb Stock:
Pour in the lamb stock and bring the mixture to a simmer. Return the seared lamb to the pot and stir everything together.

Cook the Curry:
Let the curry simmer on medium heat for about 1 hour and 30 minutes, or until the lamb is tender and the gravy has thickened. Stir occasionally and check for doneness.

Final Seasoning:
Taste the curry and adjust seasoning with salt and pepper as needed. If you want a bit of heat, you can also add chili flakes at this point.

Serving and Storage Tips: