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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
- 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.
- Place in the potatoes, onions and the lemon. Stir in carefully. Cook for a further 25-30 min. Plate and scatter with coriander leaves.
- Preserved lemons: Wash the lemons and soak in cool water for 3 days, change the water daily.
- Slice the lemons into quarters (lengthways).
- Place 1/2tsp salt in each cut lemon and squeeze over the juice of 1 lemon.
- 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% |
