Rqaab – Lamb Necks Recipe

RatingDifficultyBeginner

Lamb and goat neck are highly prized by chefs for their soft texture and flavor. Discover tasty, simple recipes for cooking a neck in various ways.

Yields1 Serving
Prep Time5 minsCook Time4 hrsTotal Time4 hrs 5 mins
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 ½ Lamb necks
MARINATION SPICES
  tbsp Arabic mixed spice (or All Spice)
 ¼ tsp Salt
  tsp Black pepper
 ¼ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
COOKING SPICES
 ½ Onions (medium)
 ¾ Garlic cloves (large)
 ¾ tsp Salt
 ½ tbsp Arabic mixed spice (or All Spice)
 ½ Cardamom (pods)
 ½ Bay leaves (dried)
 630 ml Water
FOR GARNISH
 Pine seeds (fried)
 Almonds (fried, whole or halved)
 Parsley (chopped)


1

Mix together the dry spices for the marination and rub thoroughly and evenly into the necks. Then put the pomegranate molasses in the palm of your hands and rub it into the necks as well. Set the necks aside to marinate for at least an hour, ideally let them marinate overnight in the fridge. Once marinated, put the necks in an oven safe dish or tray.

2

Put the marinated necks in the oven and turn it on to grill from the top at 180C. The necks just need browning which takes about 10-15 minutes on each side. Keep your eye on them and turn them over once browned.

3

Pour the water (hot) into a large pot, add the remaining ingredients and stir to make sure all the spices are dissolved. Add the necks, cover and bring to a boil on high, and leave to cook for 20 minutes. Then lower the heat so the water simmers gently and leave to cook covered for about 3 hours. You’ll know when it’s done because the meat will be super tender and flavorful. Once the necks are cooked you are ready to serve. Just remove them from the pot and sieve the broth to serve as gravy.

Ingredients

 ½ Lamb necks
MARINATION SPICES
  tbsp Arabic mixed spice (or All Spice)
 ¼ tsp Salt
  tsp Black pepper
 ¼ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
COOKING SPICES
 ½ Onions (medium)
 ¾ Garlic cloves (large)
 ¾ tsp Salt
 ½ tbsp Arabic mixed spice (or All Spice)
 ½ Cardamom (pods)
 ½ Bay leaves (dried)
 630 ml Water
FOR GARNISH
 Pine seeds (fried)
 Almonds (fried, whole or halved)
 Parsley (chopped)

Directions

1

Mix together the dry spices for the marination and rub thoroughly and evenly into the necks. Then put the pomegranate molasses in the palm of your hands and rub it into the necks as well. Set the necks aside to marinate for at least an hour, ideally let them marinate overnight in the fridge. Once marinated, put the necks in an oven safe dish or tray.

2

Put the marinated necks in the oven and turn it on to grill from the top at 180C. The necks just need browning which takes about 10-15 minutes on each side. Keep your eye on them and turn them over once browned.

3

Pour the water (hot) into a large pot, add the remaining ingredients and stir to make sure all the spices are dissolved. Add the necks, cover and bring to a boil on high, and leave to cook for 20 minutes. Then lower the heat so the water simmers gently and leave to cook covered for about 3 hours. You’ll know when it’s done because the meat will be super tender and flavorful. Once the necks are cooked you are ready to serve. Just remove them from the pot and sieve the broth to serve as gravy.

Rqaab – Lamb Necks Recipe

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