Dinner

Braised Lamb Neck with Burnt Apple, Charred Scallion & Ginger-Coconut Broth

Name: Braised Lamb Neck with Burnt Apple, Charred Scallion & Ginger-Coconut Broth
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 2 servings
Ingredients: 1 lb lamb neck (1-2 pieces), trimmed of excess fat; salt and black pepper; 2 tablespoons neutral oil; 1 onion, quartered; 2-inch piece fresh ginger, sliced; 4 garlic cloves, smashed; 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 star anise; 1 cinnamon stick; 1 cup coconut milk; 1.5 cups lamb or vegetable stock; 2 tablespoons fish sauce; 1 tablespoon tamarind paste; 1 apple (Granny Smith), halved; 4 scallions, cut into 2-inch pieces; fresh cilantro and lime wedge for garnish

A different cut than lunch, this lamb neck is braised until fall-apart tender in a broth built on ginger, coconut, and toasted spices, enriched with burnt apple for unexpected depth. Charred scallions add bitter punctuation. Sophisticated comfort food with Filipino-Spanish soul.

768calper serving 43gprotein 37gcarbs 53gfat 25min prep 120min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this