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Lamb Braised with Green Peas and Preserved Lemons

Updated February 23, 2016
(1 Votes)

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This Moroccan dish reaches its peak flavor when refrigerated a day or so before serving and reheated.

Freezing Information: Freeze for up to 3 months.Prepare ahead:

The dish can be made up to 3 days in advance.

6 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus marinating

Cooking Time1 min

Cooking Methodsauteeing, slow cooking

CostModerate

Moderate

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together, Formal Dinner Party

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner

Taste and Texturegarlicky, herby, meaty, savory, tart

Ingredients

  • 2 onions, finely chopped
  • 3 tbsp chopped parsley, plus more for garnish
  • 3 tbsp chopped cilantro, plus more for garnish
  • 3 garlic cloves, chopped
  • 1 tsp peeled and grated fresh ginger
  • ½ cup olive oil
  • 2¼ lb (1kg) boneless leg of lamb, cut into thick slices
  • 2¼ cups lamb or beef stock
  • 2 preserved lemons (available at specialty grocers)
  • Salt and freshly ground black pepper
  • 1lb (450g) frozen peas
  • Fresh lemon wedges, to garnish
  • Large flameproof casserole

Instructions

Combine the onions, parsley, cilantro, garlic, ginger, and olive oil in a large dish. Add the lamb. Cover and refrigerate for at least 8 hours.

Remove the lamb, reserving the marinade. Heat a frying pan over medium-high heat. In batches, add the lamb and cook, turning occasionally, about 5 minutes, until browned. Transfer the lamb to a flameproof casserole.

Add the marinade and stock to the casserole and bring to a boil over high heat. Reduce the heat to medium-low and cover. Simmer for 1 hour.

Cut the preserved lemons into quarters, discard the flesh, then thinly slice the rinds. Add to the pan and continue simmering for another 30 minutes, or until the lamb is very tender.

Season with salt and pepper. Stir in the peas and simmer about 5 minutes, until they are cooked. Sprinkle with lots of chopped parsley and cilantro and serve hot, with lemon wedges.

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