Braised Neck Of Lamb With Preserved Lemons Recipe

• 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

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.
3. Stir in carefully.
4. Cook for a further 25-30 min.
5. Plate and scatter with coriander leaves.
6. Preserved lemons: Wash the lemons and soak in cool water for 3 days, change the water daily.
7. Slice the lemons into quarters (lengthways).
8. Place 1/2tsp salt in each cut lemon and squeeze over the juice of 1 lemon.
9. Add in sufficient boiling water to cover, then store in a cold dark place for 3 weeks before use.

garlic, root ginger, extra virgin olive oil, saffron, lemons, onions, new potatoes, lemons, lemon, salt

Taken from cookeatshare.com/recipes/braised-neck-of-lamb-with-preserved-lemons-90642 (may not work)