Heavenly Lamb Neck Stew

15 ml oil and 15 ml butter

12 lamb neck slices

3 large onions, chopped in rings

4 cloves of garlic, chopped

15 ml brown sugar

6 large, ripe tomatoes, skinned and chopped

5 ml dried sweet basil

Season with salt and black pepper to taste

5 ml dried thyme

375 ml meat broth

6 potatoes, cut in quarters

Heat the oil and butter and brown the meat, take out.

Sauté the onion and garlic in the same pot.

Return the meat to the pot, layer on top of the onions.

Layer the tomatoes on top of the meat.

Season with salt and black pepper

Add the herbs, brown sugar and meat broth.

Close the pot with a lid and simmer until the meat is tender... about 1 1/2 hours.

Layer the potatoes on top of the meat and simmer for another 20 minutes, or untill the potatoes are tender.

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