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Braised Neck of Lamb with Preserved Lemons

500 g Diced neck of lamb
1 Garlic clove; crushed
1 1 inch piece root ginger
1 tb Olive oil
1/2 ts Saffron; (stamen)
300 ml Preserved lemons
175 g Baby onions; peeled
225 g New potatoes; peeled
Salt and pepper
Coriander leaves
Roasted coriander seeds

Preserved Lemons
3 Lemons
1 Lemon; juice of
1 tb Salt

Place the lamb into a casserole dish then add the garlic, ginger, coriander seeds, olive oil, saffron, lamb stock and cook for around 1 hour.

Place in the potatoes, onions and the lemon. Stir in carefully. Cook for a further 25-30 minutes. Plate and scatter with coriander leaves.

Preserved lemons: Wash the lemons and soak in cold water for 3 days, change the water daily.

Slice the lemons into quarters (lengthways).

Place 1/2tsp salt in each cut lemon and squeeze over the juice of 1 lemon.

Add enough boiling water to cover, then store in a cool dark place for 3 weeks before use.

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