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CATEGORY CUISINE TAG YIELD
Meats, Grains Coxon’s kit, Coxon1 2 servings

INGREDIENTS

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
3 Lemons
1 Lemon; juice of
1 tb Salt

INSTRUCTIONS

PRESERVED LEMONS
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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