Lamb neck with pomegranate molasses and beans

1. 1

   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.

2. 2

   To make the lamb, season all sides of the lamb generously with salt, then coat with flour.

3. 3

   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.

4. 4

   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.

5. 5

   Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours.

6. 6

   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.

7. 7

   Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova!

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.