I received this Syrian recipe from a friend. I adore it since I can simply freeze it once I prepare it and enjoy it whenever! Serve hot with rice and brown egg noodles together. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (17.5 ounce) package lamb neck
- 1 tablespoon butter
- ½ cup chopped onion
- 4 cloves garlic, chopped
- 3 cups water
- 1 ½ cups tomato sauce
- 1 teaspoon salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 1 pound green beans
- 2 potatoes (or to taste), thinly sliced (Optional)
Instructions
- Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
- Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
- Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 8 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 1103 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor! Family loved it! Will make again & again!
I find adding a cup of sauce makes this dish too sweet. So I added 3 chillies to balance it out. Reduce the tomato sauce to half a cup rather as it also creates too much of a gravy sauce as well. I added chickpeas to my version as a filler….
The photograph shows carrots and chickpeas, which are not in the ingredients but I added. I also added more allspice and some 7spice. I would have added a bit more meat as there’s not much on neck bones, but even without the added meat there was the lamb flavor. This is a good and easy recipe. I also served mine over a cracked wheat/vermicelli mixture a opposed to rice.