Comments on: Pomegranate Ginger Saffron Braised Lamb Neck Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 By: Cookbookaholic Mon, 12 Jan 2009 23:37:33 +0000 You’re welcome; and thank you for posting so many delicious recipes! Rest assured, you will hear from me again :o)

By: 2009 - A Pomegranate Odyssey « The Cookbookaholic Sun, 11 Jan 2009 13:37:19 +0000 [...] related to pomegranates, I had already stumbled accross Habeas Brûlée’s great recipes for Pomegranate Ginger Saffron Braised Lamb Neck. Buzz was sold for the huge piece of meat (although probably any meat would have done), I fell for [...]

By: The Ironed Orchid Sun, 30 Nov 2008 23:45:32 +0000 Pomegranate braised lamb shanks with creamy leek and potato…

This recipe is heavily inspired by Danielle’s Pomegranate ginger saffron braised lamb neck on Habeas Brulee.
But it’s made with lamb shanks.
And the method is a little different.
And I was out of beef stock.

Here’s what happened: …

By: Mary Thu, 28 Aug 2008 20:33:11 +0000 Do you think this could be done in a crock pot?

By: Danielle Wed, 18 Apr 2007 17:48:15 +0000 CC – Pomegranate molasses is a thick, condensed pomegranate syrup. It is extremely tart and flavorful. You can pick it up ethnic food markets that sell Middle Eastern condiments. I buy mine at Sahadi’s on Atlantic Avenue in Brooklyn, New York.

By: CC Wed, 18 Apr 2007 13:42:06 +0000 Danielle,What is pomegranate molasses?

By: Danielle Thu, 05 Apr 2007 19:09:29 +0000 Jason – That recipe looks fantastic! Thank you so much for sharing it!

By: Jason Thu, 05 Apr 2007 18:03:17 +0000 Just stumbled across this looking for a leg-o-lamb recipe to use my pomegranate molasses with. I think I’ll be giving this a try for Easter. Thanks!

Here’s another recipe I make with lamb and pomegranate molasses. Stitched together from a couple of recipe books and my Mom’s memory of what my grandmother used to do, and my tastebuds’ memory of the same.

Fowleh – Syrian String bean Stew

(3/4 to 1 lb ground lamb or beef)
¼ c vegetable oil (reduce or omit if using meat)
1 ½ cup chopped yellow onion
2 tsp minced garlic (or more!)
4 six-oz cans unsalted tomato paste (or ~3 large cans of diced tomato, or half and half)
6 c cold water (omit or reduce if using canned tomato)
2 lb string beans, fresh or defrosted
1 tsp ground cinnamon
1 tsp ground allspice
2 tsp Syrian pepper – a mixed seasoning that includes allspice and lots of other things I can’t pick out, probably cardamom, cloves, etc. – just smells like a spice market
1 tsp Aleppo pepper – mild pepper similar to Ancho or paprika
1 tsp salt (or less)
Several grindings black pepper (or more)
2-4 tsp pomegranate molasses

1. If using meat, cook in pan until it just begins to brown. Add oil (if using) and onions, and cook until meat is fully cooked and onions are soft. Add garlic and cook one minute, stirring continually. (Don’t burn that garlic!)

2. Combine the tomato paste with the water and add to pan. (Or just add canned tomato.) Add string beans. Mix well, cover, and cook over medium heat for 30 minutes. Stir occasionally and watch for burning.

3. After 30 minutes, add the rest of the ingredients and mix well. Cook for another 60-90 minutes, stirring often, until everything is fully cooked and the beans are very soft. If you’re using an oven-safe pot, this last 60-90 minutes can be done in a 325-degree oven. This means you don’t have to stir it, and there’s less chance of scorching. Taste, correct seasonings if necessary. Sauce can be thinned with ¼ – ½ c water if needed. Serve over rice. Pita and hummus make a nice accompaniment

By: Habeas Brulee » Blog Archive » Curried Cauliflower Thu, 05 Apr 2007 14:01:38 +0000 [...] hosted a fairly non-traditional seder this year. We served pomegranate ginger saffron brisket, striped bass, pear and watercress salad, and a scattered array of other dishes, including this [...]

By: Danielle Wed, 14 Mar 2007 01:18:34 +0000 Yvo – You don’t have to turn it. Just make sure it’s sealed tightly, maybe even putting in a crumpled piece of wet parchment paper right over the meat before putting the lid on the pot. The steaming is part of what makes it a braise.