Lamb neck and rourou

Season the lamb with the onion powder, garlic powder and ground cumin; set aside.

Heat oil in a pan (use a pan with a lid), add onions & garlic until brown then add lamb neck.

Cook and stir lamb neck for 5-10 minutes or until brown.

Add 3-4 cups of water (try not to fully submerge the meat).

Close the pan and slow cook lamb neck until almost cooked on low heat (so the meat doesn’t become too chewy).

Add rourou, then increase the heat (if using frozen rourou, you don't want it to get mushy).

Add coconut milk and chicken stock.

Cook for about 5-10 minutes, or until lamb neck is soft.

Add salt to taste.

Serve with dalo (taro), some chilli and lemon. You can buy dalo from the produce shop (frozen or fresh). This is normally submerged in water and cooked. Similar to boiling potatoes.