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extra-virgin olive oil onion garlic ground ginger saffron threads boned shoulder salt potatoes young peas lemon green olives Coriander flat leaf
Viewed: 45 - Published at: 5 years agoIngredients
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground ginger
- 1/2 teaspoon saffron threads
- 3 pounds boned shoulder or neck fillet of lamb, cut into 6 to 8 pieces
- Salt and black pepper
- 2 pounds new potatoes, peeled
- 1 pound fresh young peas (shelled weight) or frozen petits pois, defrosted
- Peel of 1 to 1 1/2 preserved lemon (optional) (see page 7)
- 16 or more green olives
- 2 tablespoons chopped coriander
- 2 tablespoons chopped flat-leaf parsley
Method
- Heat the oil in a wide pan or casserole.
- Put in the onion, garlic, ginger, saffron, and meat.
- Cook on low heat for about 5 minutes, turning over the meat.
- Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
- Add the potatoes, cutting any large ones in half.
- Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender.
- Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
- Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.
