Oven-Braised Lamb Neck with Chickpeas
A recipe from Israel.
🇮🇱 IsraelhighProteinovenBraisedcelebrationmizrahifallApart
Nutrition (per serving)
760Calories
58 gProtein
42 gCarbs
42 gFat
6 gSugar
1500 mgSalt
Ingredients
- 1.8–2 kg Lamb neck (bone-in)
- 800 g (drained) Canned chickpeas
- 3 large (sliced) Onion
- 8 cloves Garlic
- 4 medium (diced) Fresh tomato
- 3 tbsp Tomato paste
- 5 tbsp Olive oil
- 2 tsp Cumin (ground)
- 2 tsp Paprika (sweet)
- 1 tsp Cinnamon (ground)
- to taste Salt & black pepper
- 1.5 liters Beef broth
Method
- Preheat oven 160°C (325°F).
- Season lamb neck with salt & pepper.
- Heat olive oil → brown lamb on all sides → remove.
- Sauté onion & garlic 6 min → add tomato paste → cook 2 min.
- Add diced tomatoes, cumin, paprika, cinnamon → cook 5 min.
- Add chickpeas & broth → return lamb to pot.
- Cover & braise 3–3.5 hours until lamb is fall-off-the-bone tender.
- Serve with rice, bread, or salad.
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