Lamb Neck Stew

Name: Lamb Neck Stew
Cuisine: Moroccan, African
Ingredients: Olive oil to coat; Seasoning for neck; 2 T EVOO; 1 t crushed cumin (in mortar is best); 1 t crushed coriander (again, in mortar); 1 T unrefined salt; 1 t coarsely ground pepper; 2 pods cardamom (crushed in mortar) (or ¼ t ground); 1 T ground cinnamon; 2 cloves (crushed in mortar) (or ¼ t ground); ¼ C EVOO; 2 C white wine; 2 C lamb (or chicken) broth; 3 T tomato paste; 2 anchovies (they will disappear!); 2 bay leaves; 2 C peeled and large chopped turnips (about 2 large ones); 2 C peeled and large chopped carrots (about 5 large ones); 1 C chopped yellow onion; 3-4 cloves garlic, finely minced (2 T total at least); 4 T finely chopped parsley; 1/2 C raisins (optional); To finish; 3 T butter, fresh herbs, grated lemon zest; A dollop of plain yogurt; A sprinkling of toasted pumpkin seeds

16 steps

Updated at: Tue, 17 Sep 2024 16:39:02 GMT

Ingredients

0 servings

2 TEVOO

1 tcumin

crushed, in mortar is best

1 tcoriander

crushed, again, in mortar

1 Tunrefined salt

1 tcoarsely ground pepper

2pods cardamom

crushed in mortar ground

1 tground cinnamon

2cloves

crushed in mortar /4 t

0.25 CEVOO

2 Cwhite wine

2 Clamb broth

or chicken

3 Ttomato paste

2anchovies

they will disappear

2bay leaves

2 Cturnips

peeled and large, chopped

2 Ccarrots

peeled and large, chopped

1 Cyellow onion

3 clovesgarlic

4 Tparsley

0.5 Craisins

3 Tbutter

Instructions

Step 1

For a whole lamb neck (2-3 pounds)—adjust seasonings up or down to your liking.

Step 2

Rub neck with olive oil, then liberally apply dry rub. Let set for at least 3 hours in fridge or even overnight.

Step 3

Brown the neck in the olive oil or butter in your dutch oven.

Step 4

Remove and set aside.

Step 5

Brown the turnips, carrots and onions in the same pot until shimmery and partially cooked. Add garlic for the last 2 minutes of cooking.

Step 6

Remove veg and set aside.

Step 7

Add neck back into the dutch oven with broth, wine, anchovies, tomato paste, and bay leaf. (Keep veg out for now.)

Step 8

Dutch oven–stove top or 325 degree oven for 2-3 hours.

Step 9

After the cooking, remove neck and take the meat off the bone. If not strippable, cook for a bit longer before next step.

Step 10

Once meat is off the bone (you may need to shred and chop it), add the sautéed vegetables and raisins (don’t forget those bad boys) and return to cook for 45 min to 1 hour. CLUE meat must be succulently tender. If not, keep cooking! (Much will depend upon the size and characteristics of your cut.)

Step 11

When it is all done, add the butter to the pot and stir. Add salt and pepper to taste.

Step 12

Serve up in bowls, garnish with herbs and lemon zest.

Step 13

Enjoy!

Step 14

Serve with options?

Step 15

Variations?

Step 16

Make with carrots, onions, celery, okra (or eggplant) and cooked garbanzos (instead of the turnips and raisins)