This dish is an absolute winner and come via ‘preserved lemon’ partner Sharon from a Tess Mallos recipe (a wonderful food writer inspired by Middle Eastern cuisine)
So, if you are wondering what the hell you do with jars and jars of preserved lemons – you can start here because it needs one and a half!
Lamb and Pea Tagine
I served it on a bed of couscous with a tray of Moroccan inspired roast vegetables – sweet potato, cauliflower, carrots and potatoes sprinkled with za’atar (Syrian oregano)
Lamb Tagine with Peas and Lemons
- Ikg boneless lamb (I use a trimmed shoulder)
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 2 tsp paprika
- 3 tbsp chopped fresh coriander
- 3 tbsp chopped flat leaf parsley
- 2 teaspoon chopped fresh lemon thyme
- 11/2 preserved lemons…prepared for cooking (remove pulp and membrane….rinse rind and pat dry)
- 11/2 cups shelled peas
- 2 teaspoons chopped mint
- 11/2 cups water
- Salt to taste
Preserved lemons (with weighting stone) and fried onions waiting to join the browning lamb
- Add oil to heavy based pan and brown onion – remove.
- Trim lamb into 3cm pieces, add to pan and brown.
- Reduce heat to low, add fried onion, garlic,cumin,ginger, paprika and turmeric and cook for a few seconds.
- Add 1 1/2 cups water and stir well.
- Return lamb to pan….season with salt …add chopped coriander,thyme,parsley and cover and simmer for 1 1/2 hours on low heat or until lamb is tender.
- Give it a stir every now and again to prevent sticking.
Preserved lemons prepared to add to the lamb tagine. These had only been salting for three weeks and tasted wonderful. Just wash, cut into thin strips to serve.
Cut lemon wedge into strips and add to lamb….cook for further 20 min…..add peas and mint Cover and cook for further 10 min or until peas are cooked.
