Recipe#3517

Title: Braised Lamb Neck

From: leig@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Braised Lamb Neck Slices 
 Date: 10 Dec 1996 05:56:56 -0700 
 Message-ID: <19961128055200.AAA14318@ladder01.news.aol.com> 

from : Good Housekeeping
 2 pounds lamb neck slices, each cut 3/4 inch thick.
 3 tablespoons all-purpose flour
 1 tablespoon salad oil
 1 cup water
 1 cup pitted prunes
 2 tablespoons sugar
 2 tablespoons cider vinegar
 1 1/4 teaspoons salt
 1/4 teaspoon ground cinnamon
 1/4 teaspoon ground allspice.
     On waxed paper, coat lamb neck slices with flour. In 12 inch skillet
 over medium-high heat, in hot salad oil, cook slices until well browned,
 turning once. Skim off fat from skillet. Add water; heat to boiling.
 Reduce heat to low. Cover and simmer 45 minutes. Turn neck slices and stir
 in prunes. Cover and simmer 10 minutes. Add sugar and remaining
 ingredients. Cover and simmer 5 minutes longer or until meat is
 fork-tender. Serve slices and pan liquid in warm deep platter.
 Variation: Caraway Lamb Neck Slices.: Prepare as above but omit prunes and
 remaining ingredients. Increase water to 1 1/2 cups. Add 1 teaspoon
 caraway seed and 1 beef flavor bouillon cube or envelope with water. Cook
 1 hour or until meat is fork-tender.
   
 Lei Gui
 Bronx,NY