This hearty casserole is an excellent way to enjoy the juicy middle neck of lamb. Its flavours are complemented with rice, vegetables, dried fruits and golden spices.
• If you prefer lamb off the bone, use a 450 g neck fillet and cut it into thick slices. Chump chops or leg steaks could also be used but the neck is more economical.
• If it's more convenient, the casserole can be baked at 180°C for 1½ hours.
• Add a little paprika with the other spices if you enjoy a spicy flavour.
very easy and tasty - 23 May 2011