The Ingredients:
400g of Lamb neck pieces
1 tin of green lentils
1 sweet potato
1 carrot
2 large new season potatoes
4 garlic cloves
1 tbsp Cumin
1 tsp Mustard seeds
Sea salt
Ground black pepper
1 tin of chopped tomatoes
3 bay leaves
1 lamb stock cube
Grapeseed oil for cooking
Pre-heated oven at 180C
50g butter

The Make:
Add oil to a large casserole pot. I suggest a Dutch oven or similar pot that can be covered and placed in an oven. As oil heats add cumin,mustard seeds and garlic. When garlic starts to soften add lamb and brown. Add carrot with the stock cube and stir.Wash lentils under running water and add to pot. Pour in tomato. Add a tin or two of water. Enough to bring the sauce ½ an inch below the ingredients. Stir and bring to the boil for 10 minutes. Now take it off of the heat and let it settle. Peel and wash all potatoes. Slice them neatly and arrange on top of the lamb and sauce. I chose a fan-like presentation. You could just cover the lamb and bang it in the oven. Place bay leaves on top for some added fragrance. I added a few knobs of butter on top of the potatoes for colour while cooking. Season with salt and pepper. Dust a little cumin on potatoes before placing lid on pot. Place pot into a pre-heated oven at 180C. Cook for 2 ½ hours. When cooked you should be able to eat the lamb with a butter knife,it will be that soft.
Enjoy.