Lamb Braised with Green Peas and Preserved Lemons

Name: Lamb Braised with Green Peas and Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, finely chopped; 3 tbsp chopped parsley, plus more for garnish; 3 tbsp chopped cilantro, plus more for garnish; 3 garlic cloves, chopped; 1 tsp peeled and grated fresh ginger; 1/2 cup olive oil; 2 1/4 lb (1kg) boneless leg of lamb, cut into thick slices; 2 1/4 cups lamb or beef stock; 2 preserved lemons (available at specialty grocers); Salt and freshly ground black pepper; 1lb (450g) frozen peas; Fresh lemon wedges, to garnish; Large flameproof casserole

Servings: persons

2 onions, finely chopped
3 tbsp chopped parsley, plus more for garnish
3 tbsp chopped cilantro, plus more for garnish
3 garlic cloves, chopped
1 tsp peeled and grated fresh ginger
1/2 cup olive oil
2 1/4 lb (1kg) boneless leg of lamb, cut into thick slices
2 1/4 cups lamb or beef stock
2 preserved lemons (available at specialty grocers)
Salt and freshly ground black pepper
1lb (450g) frozen peas
Fresh lemon wedges, to garnish
Large flameproof casserole

1
Combine the onions, parsley, cilantro, garlic, ginger, and olive oil in a large dish.
2
Add the lamb.
3
Cover and refrigerate for at least 8 hours.
4
Remove the lamb, reserving the marinade.
5
Heat a frying pan over medium-high heat.
6
In batches, add the lamb and cook, turning occasionally, about 5 minutes, until browned.
7
Transfer the lamb to a flameproof casserole.
8
Add the marinade and stock to the casserole and bring to a boil over high heat.
9
Reduce the heat to medium-low and cover.
10
Simmer for 1 hour.
11
Cut the preserved lemons into quarters, discard the flesh, then thinly slice the rinds.
12
Add to the pan and continue simmering for another 30 minutes, or until the lamb is very tender.
13
Season with salt and pepper.
14
Stir in the peas and simmer about 5 minutes, until they are cooked.
15
Sprinkle with lots of chopped parsley and cilantro and serve hot, with lemon wedges.

1269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 onions, finely chopped, 3 tbsp chopped parsley, plus more for garnish, 3 tbsp chopped cilantro, plus more for garnish, 3 garlic cloves, chopped, and more.

Yes, Lamb Braised with Green Peas and Preserved Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!