Mar 302009
 
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Even though we have had a few cold and rainy days, it is definitely looking more like spring every day. More people are hanging out at our beautiful beaches. We had some friends visiting from the States and took them on a tour of the North.

We went to Caesaria,

the Carmel Forest and saw beautiful wild flowers,

and then a late lunch at my favourite fish restaurant, Uri Buri , in Acco.

I had a whole grilled gilt head sea bream with roasted vegetables and Mr BT had Baramundi with spinach puree and feta (pictured above), served with side dish of mejaddara.

The last package of lamb necks was staring at me in the freezer, so I decided to cook it for Shabbat dinner. I found a very interesting recipe on a foodblog called Habeas Brulee. The pomegranate and ginger were a perfect addition to the lamb. I couldn’t get enough of the sauce.

Slow Cooked Lamb Neck with Pomegranate, Garlic and Ginger

Serving Size: 4

Adapted from Habeas Brulee food blog

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.

http://www.baronesstapuzina.com/2009/03/30/pomegranate-garlic-ginger-lamb/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  One Response to “Pomegranate, Garlic & Ginger Lamb”

  1. Baroness, the photos are gorgeous. The photo of Caesaria, in particular, made something in me go ohhhhh…

    And now I have your recipe for lamb neck, aha! Watch me get to work come Wednesday afternoon!

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