This is a print preview of "Braised Neck Of Lamb With Preserved Lemons" recipe.

Braised Neck Of Lamb With Preserved Lemons Recipe
by Global Cookbook

Braised Neck Of Lamb With Preserved Lemons
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  Servings: 2

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.