|Neck of beef||2 Pound, cut in to chunks (1 Kilogram)|
|Flour||1 1⁄2 Ounce (38 Gram)|
|Dripping||2 Ounce (50 Gram)|
|Onions||8 Ounce, sliced (200 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Mushrooms||4 Ounce, sliced (100 Gram)|
|Green pepper||1⁄2 , pith and seeds removed and diced|
|Sweet chutney||2 Tablespoon|
|Beef stock/Stock made with 2 beef stock cubes||1 1⁄4 Pint, made (625 Milliliter)|
|Dried rosemary||1⁄2 Teaspoon|
1) Clean and cut the meat. Transfer the content to a polythene bag. Put in flour and seasoning. Toss the contents well.
2) Take a saucepan or a flameproof casserole, heat the oil and add meat to fry. Continue frying till brown.
3) Combine rest of the ingredients along with leftover flour and bring to boil.
4) Simmer and cook the meat covered for 2 1/2 hours.
5) Serve hot.
Store the meat in an airtight container and refrigerate. Thaw in fridge for the night. Before serving, heat saucepan and gently cook the contents for 30 minutes. Alternately, take the saucepan and add frozen mixture with 3 tablespoon water, cover and simmer for 20 minutes stirring occasionally.