Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Neck Of Lamb With Preserved Lemons' imprimido.

Receta Braised Neck Of Lamb With Preserved Lemons
by Global Cookbook

Braised Neck Of Lamb With Preserved Lemons
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 500 gm Diced neck of lamb
  • 1 x Garlic clove, crushed
  • 1 x 1 inch piece root ginger
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 tsp Saffron, (stamen)
  • 300 ml Preserved lemons
  • 175 gm Baby onions, peeled
  • 225 gm New potatoes, peeled Salt and pepper Coriander leaves Roasted coriander seeds
  • 3 x Lemons
  • 1 x Lemon, juice of
  • 1 Tbsp. Salt

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.