BRAISED LAMB WITH PRESERVED LEMON
Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.http://bit.ly/9zExQy
Provided by DrGaellon
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
- Add lamb and cook 5 minutes, until browned on all sides.
- Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
- Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.
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Jaharul Islam
[email protected]This is one of my favorite lamb recipes. It's easy to make and always turns out delicious.
ajob shamim
[email protected]Overall, this was a great recipe. The lamb was tender and flavorful, and the sauce was delicious. I would definitely recommend it.
slay king
[email protected]I found this recipe to be a bit bland. I think it could have used more spices or herbs. The lamb was tender, but it lacked flavor.
mani Baraka
[email protected]This recipe was a bit too tangy for my taste. I think I would have preferred to use less preserved lemon. Otherwise, the lamb was tender and juicy, and the sauce was flavorful.
Kathryn Joyce
[email protected]I've made this recipe several times now, and it's always a hit. The lamb is always tender and juicy, and the sauce is flavorful and tangy. I love serving it over mashed potatoes or rice.
Christian Gonzalez
[email protected]This dish was a bit time-consuming to make, but it was well worth the effort. The lamb was incredibly tender, and the preserved lemons gave it a lovely tangy flavor. I will definitely be making this again for special occasions.
Shahzaib Goli
[email protected]I love this recipe! The lamb is always tender and juicy, and the preserved lemons add a wonderful brightness to the dish. I also like that it's a relatively easy recipe to make.
muhammad zahid abbasi
[email protected]This recipe was easy to follow and produced delicious results. The lamb was tender and flavorful, and the sauce was rich and tangy. I served it over rice, and it was a hit with my family.
Oluwasheyi Precious
[email protected]I found this recipe to be a bit bland. I think it could have used more spices or herbs. The lamb was tender, but it lacked flavor.
Molewa junior
[email protected]This recipe was a bit too tangy for my taste. I think I would have preferred to use less preserved lemon. Otherwise, the lamb was tender and juicy, and the sauce was flavorful.
Arsalan Osman
[email protected]I've made this recipe several times now, and it's always a hit. The lamb is always tender and juicy, and the sauce is flavorful and tangy. I love serving it over mashed potatoes or rice.
Gawii Mentol
[email protected]This dish was a bit time-consuming to make, but it was well worth the effort. The lamb was incredibly tender, and the preserved lemons gave it a lovely tangy flavor. I will definitely be making this again for special occasions.
nikkokitty kitty
[email protected]I love this recipe! The lamb is always tender and juicy, and the preserved lemons add a wonderful brightness to the dish. I also like that it's a relatively easy recipe to make.
Linus Ubena
[email protected]This recipe was easy to follow and produced amazing results. The lamb was succulent and flavorful, and the sauce was rich and tangy. I served it over rice, and it was a hit with my family.
Wahab Qureshi
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The braising process made the lamb so tender and juicy, and the preserved lemons gave it a unique and delicious flavor. I'll definitely be making this again!
Md AFSARUXXIN
[email protected]This lamb dish was an absolute delight! The meat was fall-apart tender, and the preserved lemons added a wonderfully tangy and aromatic flavor. I'll definitely be making this again.