Braised Lamb With Preserved Lemon |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
2. Add lamb and cook 5 minutes, until browned on all sides.
3. Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
4. Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.
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