The Bearded Chef: Moroccan Lamb Neck Winter Warmer Recipe

lamb neck

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner, while beef chuck is more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, and dried herbs are often cheaper.

Slice the lamb neck into thin slices, noting that thicker slices won't add value.

Heat olive oil in a hot pan until it's smoking.

Sear the lamb neck pieces on both sides until they have a nice char, listening for the sizzle.

Season the lamb with salt and pepper on both sides before transferring it to a wooden board.

Capture the hot oil from the pan and transfer it to the tajine to prevent sticking.

Create a circle of coals around the tajine to avoid direct heat.

Add chakalaka to the tajine, which is a South African dish known for its intense flavor.

Incorporate coconut cream into the chakalaka for silkiness and to bring the dish together.

Place the tajine on the heat and allow it to bubble for a couple of minutes before adding the lamb.

Ensure the sauce covers the meat completely before putting the lid on the tajine to create an oven-like environment.

Cook for about 2 hours, checking for marrow coming out of the bone and meat falling off the bone.

Transfer the meat onto couscous and pour the sauce over it.

Finish with crumbled feta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary