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Categories:
lamb olive oil onion salt ground ginger chili powder saffron strand peas tomatoes lemon black olives Coriander
Viewed: 45 - Published at: a year agoIngredients
- 1 kg lamb, cut into 5cm pieces (2 inch)
- 2 tablespoons olive oil
- 1 onion, chopped
- salt and pepper
- 1 teaspoon ground ginger
- 1 teaspoon harissa or 1/2 teaspoon chili powder
- 1 pinch saffron strand
- 500 g peas, frozen are OK
- 2 tomatoes, peeled and chopped
- 1 preserved lemon, rinsed, flesh cut into pieces (or more)
- 12 black olives
- 2 tablespoons chopped coriander, to serve (cilantro)
Method
- Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
- Cover with water and cook, covered, for 11/2-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
- Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
- Serve with warmed flat bread and over cous cous if you wish.
