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Lamb neck with pomegranate molasses and beans
Fruit and vegetables
1
leek
, sliced into 1 cm rounds
8
garlic
cloves, quartered
2 handfuls
mint
leaves
60ml/2fl oz
lemon juice
handful
pomegranate
seeds
Tins, packets and jars
500ml/18fl oz
chicken stock
or water
Cooking ingredients
1 heaped tsp
cumin
seeds
flour
, for dusting
60ml/2fl oz
rapeseed oil
(or any vegetable oil)
2 tbsp
date
syrup
150ml/5fl oz
pomegranate molasses
Meat, fish and poultry
800-900g/1lb 12oz - 2lb
lamb neck
(cut into 2cm pieces)
Other
400-500g/14oz-1lb 2oz yardlong or fine green beans
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