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2large sweet bell peppersnot green as they're bitter
1large yellow onion
1 ½ tablespoonsTavia East African Spice blendor substitute 1 tablespoon premade berbere
½teaspoonkosher saltplus more to taste
1 14ozcan unseasonedwhole peeled tomatoes, tomato sauce or puree
2cupsmeat stockor water
1/4cupcooking oil or lard
Blacked the peppers over a flame on a gas stove or a grill or broil in the oven until charred all over, then transfer to a plastic bag and cool. Slice the onion into ¼ inch julienne, slice the garlic thinly, then reserve both separately. When the peppers are cool, peel and remove the seeds, then slice into ¼ inch strips.
Puree the whole tomatoes in a blender or mash them coarsely and set aside.
Preheat the oven to 325 ℉.
Heat the oil and the garlic in a cold pan with a lid large enough to fit the neck, roughly a 3 qt capacity. Cook on medium-low heat, stirring often, until the garlic is deeply browned and fragrant, watching closely so it doesn’t burn. When the garlic is deeply brown but not burnt, add the onions and spice mix, stir and cook for 2-3 minutes more to halt the cooking of the garlic.
Add the roasted peppers, neck, tomato and stock until the liquid comes up about 2/3 of the lamb.
Place a piece of parchment over the top of the meat to prevent drying. Close the pan with the lid, place in the oven and cook for 1 ½ -2 hours, or until the lamb is very tender. You can also cook the lamb in a crock pot from this point.
Remove the pot from the oven and allow the neck to cool until it can be handled. Pick the meat and shred coarsely, then return to the pot and reduce the liquid on medium heat until the mixture is thickened, about 15 minutes.
Season the lamb-pepper mixture with salt to taste, tear some of the fresh mint over the top, then serve.
Many different cuts could be used in place of the neck, lamb shoulder would be excellent.