05 Dec 2020
Pomegranate Ginger Saffron Braised Whatevs
- 3 slices lamb neck (about 1 lb)
- 4 big cloves of garlic, finely chopped
- An equal amount ginger, finely chopped
- 1 1/2 tbsp pomegranate molasses
- 1 tsp cardamom
- 1 big pinch saffron threads
- 1 C beef stock (or enough to come up halfway up the meat)
- 2 dried birdseye chilis
- 1 tsp honey
- Salt and freshly ground black pepper
Salt and pepper the meat, then sear. Set aside.
Put the ginger and garlic into the pan and stir-fry them until fragrant.
Deglaze with the stock.
Mix all ingredients together in some sort of thick-bottomed pot. Cover and braise over low heat for a few hours, or until tender and done.
Optional, but what we often do: chill and skim off the fat before gently reheating. If you’ve made brisket, you especially oughta slice against the grain and leave the slices to soak up the sauce.
This recipe pretends to be for lamb neck, but in fact we usually scale it for short ribs or brisket instead.
If you do scale this recipe up, be sure not to increase the quantity of liquid in proportion to the rest of the ingredients. If you do, the meat will boil instead of braising, and the texture will, strangely, end up being too dry.