Braised Lamb with Preserved Lemon

Name: Braised Lamb with Preserved Lemon
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp vegetable oil; 2 garlic cloves; 1 tsp cumin seed; 6 green onions; 1 lb diced lamb; 2 tbsp chopped preserved lemons; 0.333 cup chopped mint; 4 bay leaves; 1 cinnamon stick; 3 cup beef stock; 4 baby eggplants; yogurt

Lamb, aubergine and preserved lemons simmered on the stove and spiced with cumin and bay leaves for a Moroccan dish.

1 hr 15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
4 min
2
Add lamb and cook 5 minutes, until browned on all sides. Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
3
Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.
10 min