- 1kg / 2lb 40z lamb shoulder or leg, boned
- 2 tbsps olive oil
- 1 onion
- 2 garlic cloves finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 3 tbsps fresh flat leaf parsley
- 1 large spring of fresh thyme
- 235g frozen or freshly podded peas
- 2 tsp fresh mint
- Juice from 1 lemon
- Seasoning to taste
Method – Serves 4-6
Chop the lamb into bite size pieces trimming off any excess fat.
Heat the olive oil in a tagine or large pan and brown the lamb in batches. Put the browned lamb to one side on a plate.
Reduce the heat, add the onion and cook until softened – approximately 5 minutes. Add the garlic, cumin, ginger and turmeric and cook for a minute, stirring.
Add 375ml of water to the tagine or pan and bring to a simmer. Stir, scrapping the browning juices off the bottom of the tagine/pan. Return the lamb to the simmering juices and season with salt and pepper. Add the fresh parsley and thyme sprig. Stir, bring to a simmer and cook on a low heat for approximately 1 1/2 hours or until the lamb is tender.
Once the lamb is tender add the mint, peas and lemon juice. Recover and simmer for 10 minutes or until the peas are cooked. Adjust the seasoning if necessary and discard the thyme stalk. Serve.
- Pre-diced lamb works just as well.
- For that extra zing add preserved lemons instead of the lemon juice – quarter and rinse two preserved lemons under cold water. Cut the rind into strips and add to the lamb when you add the peas and mint. Preserved lemons can be found in most supermarkets.
- Ideal with couscous.