Ingrédients
- Lamb neck between 2 kg to 2.5 kg2.5 kg
Citron1
Sel1 teaspoon
Moutarde1 tablespoon- Mixed spices (regular spice + black pepper + 5 cloves)1 teaspoon
Cardamome moulue1 teaspoon
Muscade1 pinch- Saffron or turmeric zest1 pinch
- Pinch of cinnamon1 pinch
Mesures
- 1
Rinse the neck and rub it with lemon, then sprinkle salt on it and coat it with mustard, rubbing it all over.
10 minutesMatériel requis:
Bol de mélange - 2
Then sprinkle it with the spices in order and rub them all over.
5 minutes - 3
Wrap it in plastic wrap and leave it in the refrigerator overnight.
1440 minutes - 4
We need an American pot for cooking it in the oven.
Matériel requis:🍳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 minutes - 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 minutesMatériel requis:
Four - 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.
Faits nutritionnels
Citronpour 100gSelpour 100gMoutardepour 100gCardamome mouluepour 100gMuscadepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.