Turkish Pulled Lamb Neck and Pomegranate Salad

Serves 2-4


1kg lamb neck, bone in
Salt and freshly ground black pepper
1 tbsp olive oil
8 large cloves of garlic, finely chopped
¼ bunch coriander, chopped
An equal amount fresh ginger, finely chopped
2 cups red wine
1 to 2 cup water or stock
2 tsps cardamom
2 big pinches saffron threads
2 dried chillies
2 tsps honey

4 spring onions, chopped
1 bunch coriander, chopped
1 red capsicum,  roasted, peeled, deseeded, chopped
1 yellow capsicum, roasted, peeled, deseeded, chopped
2 tablespoons pomegranate molasses
extra virgin olive oil
¼ red onion, chopped
1 cucumber, chopped
1 packet truss tomato, chopped
½ cup dates, pitted
½ cup olives
1 cup canned chickpeas
1 cup bulgur, cooked
1 tablespoon sumac
yoghurt to serve


Put a tablespoon of olive oil in a pot, sprinkle salt and pepper on the lamb neck pieces and brown on all sides. Add chilli, coriander, ginger, garlic, saffron, cardamom, honey, wine and stock. Cover and leave the lamb on a low gentle heat for 1.5 -2 hours, or until tender. Allow to rest and then pull the meat off the bone..

Cook the bulgur as per the packet instructions.

Combine the salad ingredients, the bulgar and the pulled lamb meat. Plate it up on a bowl with yogurt, with a drizzle of olive oil, season with salt and pepper and sprinkle sumac over the top of it.