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  • 2 lb boneless lamb shoulder or leg
  • 2 Tbs olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground tumeric
  • 3 Tbs chopped cilantro
  • 3 Tbs Italian (flat leaf) parsley
  • 2 tsps chopped lemon thyme
  • 1 1/2 preserved lemons
  • 1 1/2 cups frozen green peas
  • 2 tsps chopped mint
  • 1/2 tsp sugar


  • Trim the lamb and cut into 1 1/4" pieces. Heat olive oil in a large saucepan over high heat and brown he lamb in batches, removing to a dish when cooked. (Add more oil if required).
  • Reduce heat to low and add onion. Cook 5 minutes until softened. Next add garlic,cumin, ginger and tumeric and cook for a few seconds. Then add 1 1/2 cups water and stir well to lift the browned juices off the base of the pan, then return the lamb to the pan with a little salt and black pepper. Add the cilantro, parsley and lemon thyme and cover. Simmer over low hat in tagine for 1 and 1/2 hours or until lamb is tender.
  • Separate the preserved lemons into quarters and rinse well under cold running water, removing and discarding pulp. Cut the rind into strips and add to the lamb, along with the peas, mint and sugar. Return to a simmer and then cover and simmer for a further 10 minutes or until peas are cooked. Serve and chow down.

Categories: Lamb/Sheep 
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