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Slow Cooked Lamb Neck with Pomegranate, Garlic and Ginger

Adapted from Habeas Brulee food blog
Serves: 4

1kg (2.2lbs) lamb neck, bone in
Salt and freshly ground black pepper
1 tablespoon olive oil
8 large cloves of garlic, finely chopped
An equal amount fresh ginger, finely chopped
2 cups red wine
1 to 2 cup water
4 tablespoons pomegranate molasses
2 teaspoons cardamom
2 big pinches saffron threads
2 dried chilies
2 teaspoons honey

Put a tablespoon of olive oil in a hot dutch oven, sprinkle salt and pepper on the lamb neck pieces and brown on both sides. Remove the lamb from the pan.

Add the ginger and garlic, and saute for a couple of minutes on low, until the garlic and ginger is slightly softened, but not yet caramelized. Add the wine, water, and the rest of the ingredients.

Cover and braise over low heat for approximately 2-3 hours on a low flame, or until tender. Serve over rice or polenta.