Ingredients

800 g Lamb neck
2 Tbsp Seven Colours Grill Seasoning^™
2 Tbsp Oil
1 Tbsp Butter
1 medium Onion, chopped
1 tsp Garlic
400 g canned Tomatoes
1 tsp Sugar
1 Tbsp mild Curry Powder
1 Tbsp Breyani mix
1 tsp dried Thyme
1 tsp Paprika
1 Tbsp Tomato paste
1 Tbsp Worcestershire sauce
1 cup Lamb stock in hot water
1 Tbsp Chilli flakes (optional)
Salt and pepper to taste

Method

Season lamb with 1 Tbsp Seven Colours Grill Seasoning^™.
Heat 1 Tbsp oil and the butter in a pan, and sear the meat, turning as needed until golden brown. Transfer to a plate.
In a pot, add oil, onion, minced garlic and fry until onion is translucent.
Add canned tomatoes, sugar (to kill the acidity of tomato), curry powder, breyani mix, thyme, paprika, 1 Tbsp Seven Colours Grill Seasoning^™, tomato paste, Worcestershire sauce and lamb stock. Add the seared meat.
Cook on a medium heat until the meat is soft (about 1 hour and 30 minutes) and gravy thickens.
Season with salt and pepper to taste if needed.