Braised Lamb Neck recipe (Main Dish)

Ingredients

2	lb	lamb neck slices, each cut 3/4 inch thick
3	tablespoons	all-purpose flour
1	tablespoon	salad oil
1	cup	water
1	cup	pitted prunes
2	tablespoons	sugar
2	tablespoons	cider vinegar
1¼	teaspoons	salt
¼	teaspoons	ground cinnamon
¼	teaspoons	ground allspice

Posted by RiVD on Jan 1, 2008

Instructions

On waxed paper, coat lamb neck slices with flour. In 12 inch skillet over medium-high heat, in hot salad oil, cook slices until well browned, turning once. Skim off fat from skillet. Add water; heat to boiling. Reduce heat to low. Cover and simmer 45 minutes. Turn neck slices and stir in prunes. Cover and simmer 10 minutes. Add sugar and remaining ingredients. Cover and simmer 5 minutes longer or until meat is ork-tender. Serve slices and pan liquid in warm deep platter.

Variation: Caraway Lamb Neck Slices. Prepare as above but omit prunes and remaining ingredients. Increase water to 1 ½ cups.

Add 1 teaspoon caraway seed and 1 beef flavor bouillon cube or
envelope with water. Cook 1 hour or until meat is fork-tender.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/braised-lamb-neck/