Slow-cooked Lamb with Preserved Lemons

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

4 tbsp olive oil
650 g (1 lb 7 oz) lamb leg meat, cut into large cubes
2 tsp ground cumin
1 tsp ground coriander
11/2 tsp paprika
11/2 teaspoons chopped garlic
2 medium onions, sliced
6 medium-strength whole dried chillies
4 cloves
half tsp ground cinnamon
550 ml (19 fl oz) tomato passata
50 g (2 oz) semi-dried tomatoes or a little less of sun-dried tomatoes
300 ml (1/2 pint) water
2 whole preserved lemons or 12 wedges of preserved lemons
large sprig of mint, chopped
large sprig of parsley, chopped
salt

To serve
Brown or wild rice

Instructions

Pre-heat oven to fan 160°C/325°F/Gas Mk 3. Choose a robust 3-litre, oven-proof pan with a snug-fitting lid, or use a slow cooker. Add 1 tablespoon of olive oil to the pan, turn the heat up high and fry the chunks of lamb for about 5 minutes, until browned. Put to one side. Pour the remaining oil into the pan and gently simmer the cumin, coriander, paprika and garlic for a few minutes. Then turn up the heat and throw in the onions and fry for 10-15 minutes until soft, stirring frequently. Return the lamb to the pan with the chillies, cloves, cinnamon, tomato passata, sun-dried tomatoes, water and preserved lemons. Bring to the boil, then turn down to a simmer. Add half the mint and parsley and a little salt, then place the lid on the saucepan and put in a low oven (150°C/300°F/Gas Mk 2) or a slow cooker on high and leave for 3–4 hours, cooking gently.

After you have removed the stew from the oven, garnish it with the remaining mint and parsley. Remove the chillies and the preserved lemon wedges and throw away. Serve with rice.

 

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