| Lamb Tangine with Preserved Lemons and Dry Peaches (serves 6) |
1kg lamb, shoulder, cut into 4cm cubes
300g carrots, coarsely, chopped
300g onion, coarsely chopped
50g garlic, peeled, coarsely chopped
50g parsley, flat leave, coarsely chopped
50g Coriander, fresh, coarsely chopped
100ml olive oil
25g ginger, finely chopped
1 tbsp turmeric
1 tsp cumin seeds, roasted & ground
1g saffron, powdered
Stock or water to cover
100g dry peaches, soaked in water for a few hours to soften, and then coarsely chopped
1 cinnamon stick
250g chickpeas, soaked and boiled, tinned can be used instead
200g preserved lemons, coarsely chopped
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Method
1. Mix the lamb together with the carrots, onion, garlic, herbs and olive oil and spices. Cover and marinate for at least 2 hours, preferably over night.
2. Transfer into a pot together with the accumulated marinade, add the cinnamon stick, cover with stock or water bring to a boil and simmer, covered, over low heat, for about 45 minutes.
3. Add the peaches, lemon and chickpeas and simmer until the meat is tender and the sauce has thickened.
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