Braised Lamb Neck Slices
- 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 teaspoon 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.