Braised lamb neck:
2 kg lamb neck
Salt & black pepper
3 tbsp canola oil
8 thyme sprigs
4 pieces bay leaves
4 pieces cloves
4 pieces cardamom
1 cinnamon stick
8 cups beef stock or lamb stock
850 gms brown beef stock
7 gms glucose syrup
4 gms salt
5 gms dried porcini mushroom
½ tsp butter
2 cloves of garlic
¼ tsp coriander seeds
5 gms dried Mulukhiyah leaves
100 gms butter
½ cup onion, chopped
2 cup Freekeh
8 cup lamb stock
150 gms parmesan cheese, grated
Salt to taste
¼ cup white grape juice
Toasted pine nuts, almond and cashew nuts
Crispy fried onion
For the mulukhiyah glace:
1. Prepare the beef stock. Stock can be made weeks in advance.
2. In a medium pot, combine beef stock, glucose, and mushrooms and reduce over medium-high heat until concentrated and thick; skim foam occasionally.
3. On a pan, heat butter and sauté the garlic, mulukhiyah, and coriander seeds for a minute.
4. Add this to the stock and cook for another minute and to let the flavour infuse; strain before serving.
For the braised lamb neck:
1. Heat oil in a pan and pan-sear the meat until brown.
2. Add thyme, bay leaves, cloves, cardamom, and cinnamon sticks and stock; cook with the lid.
3. Cook in the oven at 90C for four hours and season accordingly.
4. Shred the meat from the bone; keep it aside.
For the Freekeh risotto:
1. Heat butter in a pressure cooker until brown.
2. Add onion and sauté until translucent, then the freekeh and sauté for 2 minutes.
3. Add the stock and season with salt and pepper.
4. Pressure cook the freekeh for 15 minutes.
5. Sprinkle cheese and pour white grape juice; adjust the seasoning accordingly.
6. Place the meat on top of the risotto, sprinkle with nuts, and fried onions. Serve and enjoy!
This recipe was a part of the Brand Dubai Ramadan Recipes Guide.
Recipe courtesy: Orfali Bros
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