Ingredientes
- Lamb neck between 2 kg to 2.5 kg2.5 kg
Limón1
Sal1 teaspoon
Mostaza1 tablespoon- Mixed spices (regular spice + black pepper + 5 cloves)1 teaspoon
Cardamomo molido1 teaspoon
Nuez moscada1 pinch- Saffron or turmeric zest1 pinch
- Pinch of cinnamon1 pinch
Pasos
- 1
Rinse the neck and rub it with lemon, then sprinkle salt on it and coat it with mustard, rubbing it all over.
10 minutosHerramientas necesarias:
Tazón para mezclar - 2
Then sprinkle it with the spices in order and rub them all over.
5 minutos - 3
Wrap it in plastic wrap and leave it in the refrigerator overnight.
1440 minutos - 4
We need an American pot for cooking it in the oven.
Herramientas necesarias:🍳American Pot - 5
Place the neck in it and pour water to cover half of the neck along with an onion, a sprinkle of spices, a pinch of salt, and 1/3 cup of oil.
5 minutos - 6
Close the lid and place it in a preheated oven at high temperature until the water boils, then reduce the heat to 180 and leave it for 2 to 3 hours until the top is browned.
180 minutosHerramientas necesarias:
Horno - 7
Occasionally check the water and add more when it decreases and the neck is still not cooked.
- 8
Serve it alongside spiced rice with salad or yogurt or finely chopped molokhia.
Datos nutricionales
Limónpor 100gSalpor 100gMostazapor 100gCardamomo molidopor 100gNuez moscadapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.