Braised Neck Of Lamb With Preserved Lemons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 2 | Servings | ||
INGREDIENTS
| 500 | g | Diced neck of lamb |
| 1 | Garlic clove, crushed | |
| 1 | 1 inch piece root ginger | |
| 1 | T | Olive oil |
| 1/2 | t | Saffron, stamen |
| 300 | 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 | T | Salt |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 3489.3mg
Potassium: 71.9mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.5g
Protein: <1g