(serves 2-3):

 3# lamb neck meat on the bone
 .5# carrots, coarse chop
 1 celery stalk, coarse chop
 3 cloves galic, peeled & whole
 1 medium yellow onion, coarse chop
 4 medium white potatoes, peeled & quartered
 olive oil
 Kosher salt & pepper
 allspice
 curry powder
 coriander seeds
 butter
 Wondra flour
 water

 -Season meat with S, P and allspice and brown, high heat, on all sides
  in oil in a wide sautee pan
 -Discard fat from pan, lower heat to medium, add some oil and butter and lightly 
  brown onion, celery, carrots and garlic with a big pinch of curry powder
 -Stir some Wondra flour (about 1/4 cup or a little more) into the vegetables
  and cook for a few minutes more
 -Add about 2 cups of water, bring to a boil then lower to a simmer
 -Add the meat and simmer with cover slightly cracked open for
  one hour and 40 minutes, turning the meat every 20 minutes
 -Push the meat to the sides of the pan and put the potatoes in the middle.
  Simmer 20 minutes till they're done
 -Serve over any starch
 -Variation:  Add frozen sweet peas 5 minutes before service and simmer till 
  they're cooked
 -Variation:  Add chopped parsley and cilantro about ten minutes before
  service to make Moroccon-style charmoula