2003. Turmeric Braised Lamb Neck

Lamb neck is a very underrated cut of meat. This is a variation take on Iraqi tashreeb, rich in onion and turmeric, only leaving out the dried lime. The result after 2 and a half hours of braising is a tender meaty broth very rich in flavor and fall-off-the-bone meat.

Ingredients:

2 Tbsp olive oil

2 onion, sliced

4 cloves garlic, sliced

1 kg lamb neck, cut into 1 inch pieces

2 tsp turmeric

1 tsp pepper

salt

Method:

Saute the onion until soft, then add the garlic and saute until fragrant. Add the lamb cuts, turmeric, and pepper and saute just enough to "seal" the meat, not so much to color it. Add enough water to cover the lot and bring to a boil. Reduce heat and simmer covered for 2.5 hours. Check during this time that the water does not dry out and add water if necessary to cover the meat. Adjust seasoning if necessary and serve with rice.

صحة و عافية