Preheat oven to 180'C.
Finely dice the onion and garlic.
Trim the lamb neck to remove any sinew and season with salt and pepper.
Add half of the sunflower oil to a hot frying pan and seal the meat all over until golden brown. Remove from the pan and place on a roasting tray and cook in the oven for 5-7 minutes or until firm to the touch. Remove from the oven and allow to rest for a few minutes.
Meanwhile in the pan used to seal the meat add the onions and garlic with the remaining oil and sweat over a medium heat for around 5 minutes. Add the spices and cook for a further 2 minutes before adding the tomato puree. Cook for 1 more minute and then add the chicken stock bring to the boil and allow to simmer for 5 minutes. Check the seasoning and adjust if necessary.
Wash the rice in a sieve until the water runs clear. Place in a sauce pan with the water, salt, cinnamon stick and bring to the boil. When the water comes to the boil, reduce the heat to a simmer cover with a lid and cook for 8 minutes. Remove from the heat and leave the lid on for a further 2 minutes. Remove the cinnamon stick and serve with the curry.
Place a neat pile of rice on a plate. Warm the lamb fillets in the sauce and then thinly slice. Serve on top of the rice and spoon around any remaining sauce.
«Try cooking the rice with kaffir lime leaves or a lemongrass stick for extra flavour.»