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Receta Braised Neck Of Lamb With Preserved Lemons

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Raciónes: 2

Ingredientes

Cost per serving $19.38 view details

Direcciones

  1. Place the lamb into a casserole dish then add in the garlic, ginger, coriander seeds, extra virgin olive oil, saffron, lamb stock and cook for around 1 hour.
  2. Place in the potatoes, onions and the lemon. Stir in carefully. Cook for a further 25-30 min. Plate and scatter with coriander leaves.
  3. Preserved lemons: Wash the lemons and soak in cool water for 3 days, change the water daily.
  4. Slice the lemons into quarters (lengthways).
  5. Place 1/2tsp salt in each cut lemon and squeeze over the juice of 1 lemon.
  6. Add in sufficient boiling water to cover, then store in a cold dark place for 3 weeks before use.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 341g
Recipe makes 2 servings
Calories 211  
Calories from Fat 65 31%
Total Fat 7.4g 9%
Saturated Fat 1.05g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3501mg 146%
Potassium 819mg 23%
Total Carbs 38.16g 10%
Dietary Fiber 7.0g 23%
Sugars 7.79g 5%
Protein 4.56g 7%
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