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  • Braised Neck Of Lamb With Preserved Lemons

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    Braised Neck Of Lamb With Preserved Lemons
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 500 gm Diced neck of lamb
    • 1 x Garlic clove, crushed
    • 1 x 1 inch piece root ginger
    • 1 Tbsp. Extra virgin olive oil
    • 1/2 tsp Saffron, (stamen)
    • 300 ml Preserved lemons
    • 175 gm Baby onions, peeled
    • 225 gm New potatoes, peeled Salt and pepper Coriander leaves Roasted coriander seeds
    • 3 x Lemons
    • 1 x Lemon, juice of
    • 1 Tbsp. Salt

    Directions

    1. Place the lamb into a casserole dish then add in the garlic, ginger, coriander seeds, extra virgin olive oil, saffron, lamb stock and cook for around 1 hour.
    2. Place in the potatoes, onions and the lemon. Stir in carefully. Cook for a further 25-30 min. Plate and scatter with coriander leaves.
    3. Preserved lemons: Wash the lemons and soak in cool water for 3 days, change the water daily.
    4. Slice the lemons into quarters (lengthways).
    5. Place 1/2tsp salt in each cut lemon and squeeze over the juice of 1 lemon.
    6. Add in sufficient boiling water to cover, then store in a cold dark place for 3 weeks before use.

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