Lamb neck with pomegranate molasses and beans
A warming lamb neck stew with fresh beans by Tomar Amedi for this years Rosh Hashanah.
Ingredients
- 1 heaped tsp cumin seeds
- 800-900g/1lb 12oz - 2lb lamb neck (cut into 2cm pieces)
- flour, for dusting
- 60ml/2fl oz rapeseed oil (or any vegetable oil)
- 1 leek, sliced into 1 cm rounds
- 8 garlic cloves, quartered
- 2 handfuls mint leaves
- 60ml/2fl oz lemon juice
- 2 tbsp date syrup
- 150ml/5fl oz pomegranate molasses
- 500ml/18fl oz chicken stock or water
- 400-500g/14oz-1lb 2oz yardlong or fine green beans
- handful pomegranate seeds
Method
Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside.
To make the lamb, season all sides of the lamb generously with salt, then coat with flour.
Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat.
Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper.
Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours.
Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed.
Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova!
Recipe Tips
For a vegan version, you can replace the lamb neck with 8-10 baby beetroots, peeled and 1 bunch Swiss chard, washed and roughly chopped. Fry the beetroot as you would the lamb, then add the leeks, garlic and mint and fry, then add the chard and fry. Then continue the recipe but using water instead of stock.