← Back to Search Results
sauteeing, slow cooking Middle Eastern, Moroccan
Lamb Braised with Green Peas and Preserved Lemons

Photo by:
Comments: 0
 

Recipe

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

Yield: 6 servings
Prep time: 15 Mins, Plus Marinating
Cooking time: 1½ Hrs

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

Special Equipment:

  • Large flameproof casserole

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Notes

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

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


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

652kcal (33%)
80mg (8%)
22mg (37%)
15mcg RAE (0%)
860mg
63mg
34g
2g
3g
11g
112mg (37%)
1370mg (57%)
19g (96%)
52g (81%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
living-raw-food Living Raw Food
by Sarma Melngailis
martin-yans-china Martin Yan's China
by Martin Yan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nigella-express Nigella Express
by Nigella Lawson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?