Dinner

Slow-Braised Lamb Neck with Dried Apricots, Green Olives & Cilantro-Pomegranate Rice

Name: Slow-Braised Lamb Neck with Dried Apricots, Green Olives & Cilantro-Pomegranate Rice
Prep time: 18 min
Cook time: 75 min
Total time: 93 min
Yield: 2 servings
Ingredients: 600g lamb neck, cut into 4 pieces; 80g dried apricots, halved; 100g green olives, pitted; 1 onion, halved; 4 cloves garlic, crushed; 1 cinnamon stick; 1 tsp coriander seeds; ½ tsp cumin seeds; 3 tbsp pomegranate molasses; 200ml pomegranate juice; 300ml lamb or chicken stock; 2 tbsp olive oil; 1 cup basmati rice; 250ml water for rice; 30g fresh cilantro, chopped; 30g shelled pistachios, toasted & chopped; 2 tbsp crispy fried onions; sea salt & cracked pepper

Lamb neck, braised until fork-tender in a braise of dried apricots, pitted green olives, pomegranate molasses, and warm spices (cinnamon, coriander, cumin), finished with a silken sauce infused with pomegranate juice. Served alongside cilantro-studded basmati rice tinted with pomegranate molasses, topped with toasted pistachios and crispy fried onions.

1326calper serving 67gprotein 149gcarbs 52gfat 18min prep 75min 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