Braised Lamb With Preserved Lemon

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READY IN: 1hr 15mins
Recipe by DrGaellon

Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.

Ingredients Nutrition


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

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