Lamb Stew with Peas & Preserved Lemons 🇲🇦

 

Tuck into some free-range, grass-fed Australian lamb renowned for its tenderness and mild taste, and you understand why it is one of our country's top exports to places far and wide.  I  came across this recipe some years ago in a cookbook, 'A little taste of Morocco', and have made it many times over.  Spices are not used excessively in this stew so the natural goodness of the lamb shines through.  You can be generous with the fresh herbs. Slithers of preserved lemons stirred in towards the end of the cooking process give you that magical flavour and aroma of a middle eastern tagine, while green peas add freshness and sweetness.  You can get them from the shops or make your own following my recipe here.

Serves 4-6

                                                                                     

INGREDIENTS                                                       

• 1 kg/ 2lb 3oz lamb shoulder or leg, boned
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• 1½ cups water
• salt and freshly ground black pepper to taste
• 3 heaped tablespoons of chopped coriander (leaves and stems)
• 3 heaped tablespoons of chopped flat-leaf parsley 
• 1 teaspoon dried thyme
• 1 large or 2 small preserved lemons
• 230g / 8 oz frozen green peas
• 1 heaped tablespoon of chopped mint
• ½ teaspoon sugar

METHOD

1. Separate the preserved lemons into quarters.  Remove and discard the pulp and membranes.  Rinse well under cold running water.  Cut the rind into strips.  Set aside.
2. Trim lamb and cut into 3cm/ 1" cubes.
3. Heat 2 tablespoons oil in a large heavy-based saucepan over high heat and brown the lamb cubes on all sides in batches.  Remove and set aside.  Add more oil to the pan as you go, if needed.  
4. Reduce the heat to low.  Add the onion and cook, stirring, for about 3 minutes until softened.  Stir in the garlic, cumin, ginger and turmeric and let them cook with the onions for another minute.
5. Add 1½ cup water to the pan, scraping to release the brown bits off the base and sides of the pan.  Return the lamb to the pan.  Season with salt and freshly ground pepper.  Add the coriander, parsley and dried thyme.  Give all the ingredients a stir to mix well.  Cover the pan and simmer over low heat for 1½ hour, or until the lamb is tender.
6. Stir in the preserved lemon strips, together with the peas, mint and sugar.  Cover and simmer for a further 10 minutes or until the peas are just cooked.  
7. Serve on a bed of couscous, mashed potatoes, or brown rice. 

Source (with adaptations): A little taste of Morocco by Tess Mallos