Slow-cooked Lamb with Preserved Lemons
4 hours 30 minutes
Medium
2-3
This Moroccan dish is aromatic and spicy. When considering omega-3 intake, we most often think about oily fish, nuts and vegetables. However, a cut of grass fed lamb can contain a high amount of omega-3. Lamb is an excellent source of Vitamin B12, and a good source of selenium and zinc. As an alternative to rice, this dish would also serve well with cous cous or quinoa.
- Pre-heat oven to fan 160C/325F/Gas Mark 3.
- Choose a robust 3-litre, oven-proof pan with a snug-fitting lid, or use a slow cooker. Add 1 tablespoon of olive oil to the pan, turn the heat up high and fry the chunks of lamb for about 5 minutes, until browned. Put to one side.
- Pour the remaining oil into the pan and gently simmer the cumin, coriander, paprika and garlic for a few minutes.
- Then turn up the heat and throw in the onions and fry for 10-15 minutes until soft, stirring frequently.
- Return the lamb to the pan with the chillies, cloves, cinnamon, tomato passata, sun-dried tomatoes, water and preserved lemons. Bring to the boil, then turn down to a simmer.
- Add half the mint and parsley and a little salt, then place the lid on the saucepan and put in a low oven (150°C/300°F/Gas Mk 2) or a slow cooker on high and leave for 3–4 hours cooking gently.
- After you have removed the stew from the oven, garnish it with the remaining mint and parsley. Remove the chillies and the preserved lemon wedges and throw away.
- Serve with wild or brown rice
