Slow Braised Lamb with Preserved Lemon, Cumin, Coriander, and Turmeric 4 Comments

Dec 14, 2008

It’s cold out there, even in San Francisco where the winter weather typically hovers around 50 degrees. I find hearty dishes the perfect warming agent and this slow-braised lamb recipe will keep you warm on a winter’s night.

The lamb is rubbed with cumin, coriander and turmeric—all traditional Middle Eastern spices that add warmth to the dish. Preserved lemon, a uniquely Moroccan flavor, is added to the lamb as an additional layer of flavor.

In each bowl, create your own unique combination of flavors by layering couscous, spicy arugula, the slow-braised lamb, a dollop of Greek yogurt, a few sprigs of cilantro and sweet-roasted peppers. The combination will show off all the rich flavors.

Slow Braised Lamb with Preserved Lemon, Cumin, Coriander, and Turmeric (Image 2)
Slow Braised Lamb with Preserved Lemon, Cumin, Coriander, and Turmeric (Image 3)

Ingredients

4 sweet mini peppers
2 pounds leg or should of lamb, cut into 1 inch pieces
1 ½ tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons turmeric
2 preserved lemon quarters, white pith and flesh discarded, rind chopped
3 garlic cloves, crushed
1 teaspoon salt
5 tablespoons olive oil
3 onions, finely chopped
2 cups couscous, cooked according to packet instructions
2 cups arugula
¾ cup natural yogurt
Cilantro leaves (optional), to garnish

Serves

4

Prep Time

30 minutes

Cook Time

2 hours

Directions

Preheat oven to 375 degrees. Place red peppers on a baking tray. Bake for 25 minutes until softened and blackened slightly. Set aside.

Place lamb, spices, lemon and garlic in a large bowl. Season with salt. then toss.

Heat oil in a large pan over medium heat. Add the onions and gently cook for 5 minutes or until slightly softened. Add the lamb mixture, reduce heat to low and simmer, uncovered for 1 ½ hours or until the meat is very tender.

Divide couscous among bowls and top with a handful of arugula, followed by some of the meat. Finally, add a couple of tablespoons of yogurt to each dish, and sprinkled with cilantro to garnish.

Credit

Delicious Magazine

Filed Under

Main Course, Lamb and Middle Eastern Recipes

Spices Used

Cumin, Turmeric and Coriander

Other Ingredients Used

Lamb

4 Comments

sounds delicious ursula!

Aran, over 5 years ago

Ursula, I think I've been to your blog before but how it escaped getting added to Google Reader (and my blogroll for that matter remains a mystery). Love your blog, and thanks for including me in the blogs.com list:-)

P.S. This dish sounds fantastic. Love that it includes some lighter flavors to offset the rich braised meat!

Marc @ NoRecipes, over 5 years ago

I just purchased a ton of lamb from a local farmer and was looking for some new lamb ideas. This one sounds fantastic! Thanks for the idea.

CourtJ, over 5 years ago

I think some ingredient is missing from this recipe. How can you cook lamb, onions and spices uncovered without any liquid and expect it "simmer" and to be tender after 1.5 hours?

—esuopsfoarosnot, over 3 years ago

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