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.
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.