It's lamb neck meat, which I'd never bought before, although I may have had it at my sister in law's place in Australia, given that they are sheep farmers.
Anyway I figured it would have to be cooked long and slow, and sure enough, my research efforts came up with only a few ideas, all stews or ragout. But no curries, and since that is my favorite, I decided to give it a go.
I didn't take a picture, but the meat was in big pieces, with quite a bit of fat and bones. I cut off as much fat as I could, and was left with about 3 pounds.
Anybody who knows me, knows I don't really measure when I cook, but I'll try to give you an approximation of what I used. Remind me to tell you what I do with garlic and ginger. And tomatoes.
Along with the 3 pounds of lamb neck meat, cut into smaller pieces if you can get through the bones:
- 3 medium onions
- 4 large garlic cloves, minced
- About the same amount of grated fresh ginger
- Cooking oil or ghee (about 3 Tablespoons)
- Curry powder (about 5 Tablespoons)
- Garam masala (1 teaspoon)
- Lemon juice or white vinegar (about 5 Tablespoons)
- 3 large tomatoes, skinned and chopped. Or a can of tomatoes.
Remove the bones, cut the meat into smaller pieces, and serve over basmati rice.