Slow-braised lamb neck
Mark Jankel
The simplest of slow-cook recipes from the co-founder of Shuk
Recipe Meta
Prep
5 mins
Cook
4 hours
Serves
4-6
Difficulty
Easy
Ingredients
- 800g lamb neck
- 3 x 400g tins of Italian plum tomatoes, chopped
- 3 tbsp date syrup or honey
- 2 glasses of sweet red wine
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ras-el-hanout
Method
Heat the oven to 150C. Place all of the ingredients in an oven-proof casserole with a lid or a deep oven tray covered with foil.
Cook for 4 hours, until the lamb easily flakes into pieces. Once cooked, the lamb will be soft enough to serve with a spoon.
Serve with chilli yoghurt, amba tahini, mint, coriander, pickled red cabbage, steamed pita and schug.
Image: Nic Krilly-Hargrave
