Slow Braised Lamb with Preserved Lemon, Cumin, Coriander, and Turmeric
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.
||sweet mini peppers
||pounds leg or should of lamb, cut into 1 inch pieces
||tablespoons ground cumin
||tablespoon ground coriander
||preserved lemon quarters, white pith and flesh discarded, rind chopped
||garlic cloves, crushed
||tablespoons olive oil
||onions, finely chopped
||cups couscous, cooked according to packet instructions
||cup natural yogurt
||Cilantro leaves (optional), to garnish
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.
Main Course, Lamb and Middle Eastern Recipes
Cumin, Turmeric and Coriander
Other Ingredients Used