3-4 Portions
1kg sheep neck in 3cm slices
1 big egg plant (brinjal) in 5 cm slices
1 medium onion, roughly chopped
Olive Oil for frying
410g tinned tomatoes
1 Garlic Clove, finely minced
5ml fresh ginger, minced
1-2 chilies, finely sliced and seeded
2 sticks of cinnamon
15ml roasted masala
5ml ground cumin
2ml ground cardamom
Salt
200ml brown stock
200ml dry white wine
Method:
1. De-gorge the Brinjals for 30 minutes and rinse well. Dry with kitchen towel
2. Heat oil in an oven-proof dish and brown the meat. Add the spices and cook for 1-2 minutes.
3. Add the onion and cook until just done. Add the garlic and ginger.
4. In a casserole: Add a layer of brinjal. Add a layer of meat on top.
5. Add a layer of tomato. Repeat the layers.
6. Add the wine and stock. Pour it on the side of the dish as you don’t want to flush the spices away.
7. Cover and bake in an oven at 160̊ C for 2 hours or on a low heat on stove top.
8. Turn the inside of the pot halfway through the cooking time. If the liquid is too little, add more stock
9. When the meat is soft, serve with couscous or rice. If the liquid is too runny, reduce it on the stove.
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