3 cloves garlic, chopped and crushed
⅓ cup (80 ml) olive oil
2 teaspoons ground cumin
1 teaspoons ground ginger
1 teaspoons ground turmeric
1 teaspoons paprika
½ teaspoon ground cinnamon
½ teaspoon black pepper
1 teaspoon salt
2 onions, thinly sliced
600 ml beef stock (a cube dissolved in boiling water)
1 tin chickpeas
¼ preserved lemon, pulp discarded, rind rinsed and cut into thin strips (Melissas has a good jar of preserved lemon)
35 g green olives without pips (i.e.” pitted”)
¼ preserved lemon, pulp discarded, rind rinsed and cut into thin strips (Melissas has a good jar of preserved lemon)
35 g green olives without pips (i.e.” pitted”)
Place the lamb in a non-metallic bowl, add the garlic, 2 tablespoons olive oil and the ground cumin, ginger turmeric, paprika, cinnamon and pepper and salt. Mix well to coat the meat and leave to marinate for an hour.
Heat the olive oil in a large saucepan, add the lamb in batches and cook over a high heat for 2-3 minutes, or until browned. Remove from the pan. Heat the rest of the olive oil in the pan and add the onion and cook for two minutes. Return the lamb to the pan and add the beef stock. Reduce the heat and simmer, covered, for 1 hour. Add the preserved lemon, chickpeas and olives and cook, uncovered, for a further 30 minutes or until the meat is tender and the sauce reduced and thickened.
Serve with couscous.
Heat the olive oil in a large saucepan, add the lamb in batches and cook over a high heat for 2-3 minutes, or until browned. Remove from the pan. Heat the rest of the olive oil in the pan and add the onion and cook for two minutes. Return the lamb to the pan and add the beef stock. Reduce the heat and simmer, covered, for 1 hour. Add the preserved lemon, chickpeas and olives and cook, uncovered, for a further 30 minutes or until the meat is tender and the sauce reduced and thickened.
Serve with couscous.From Woolworths’s book Tastes of the Mediterranean.
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