| 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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