Mutton with preserved lemons
Created by sean, Tuesday, 21 November 2006
Description
Sort of North African, though probably not wildly authentic.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
6 easily
- 1/2neck of mutton, chopped into manageable chunks
- olive oil
- 2tsps ground cumin
- 1tsp ground coriander
- 1.5tsps paprika
- 2 cloves garlic, minced
- 2 medium onions, sliced
- some whole dried chillies
- 4 cloves
- .5tsp ground cinnamon
- 550ml passata
- 50g dried tomatoes
- 300ml water
- couple of preserved lemons, cut into wedges
- mint
- parsley
Method/steps
- Boil water and use to rehydrate the dried tomatoes.
- Brown the mutton in a little oil and reserve.
- Add a bit more oil and simmer the cumin, coriander, paprika and garlic for a few minutes.
- Add onions and fry until soft.
- Add everything else, keeping back a bit of mint and parsley.
- Bring to a simmer, cover and stick in a low oven for three or four hours.
- Serve with rice or couscous and garnish with more chopped mint and parsley.
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