BRAISED LAMB WITH PRESERVED LEMON

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Braised Lamb With Preserved Lemon image

Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.http://bit.ly/9zExQy

Provided by DrGaellon

Categories     Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 teaspoon cumin seed
6 green onions, halved (scallions)
1 lb diced lamb or 1 1/2 lbs lamb shanks
2 tablespoons chopped preserved lemons, flesh removed and rind rinsed clean before chopping
1/3 cup chopped mint
4 bay leaves
1 cinnamon stick
3 cups beef stock
4 baby eggplants, sliced
yogurt, to serve

Steps:

  • Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
  • Add lamb and cook 5 minutes, until browned on all sides.
  • Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
  • Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.

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