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Neck of lamb with peas

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 9
Servings 4
Time 15


  • 800
    neck of lamb
  • 2
    large onions, chopped
  • 3
    cloves garlic, crushed
  • 90
    each fresh parsley, and coriander, chopped
  • 5
    each ground ginger, cumin, cinnamon and turmeric
  • 100
    olive oil
  • 2
    preserved lemons (or 1 fresh lemon), quartered
  • 400
    fresh or frozen green peas
  • 15


Place the lamb in a heavy-based saucepan.
Combine the onions, garlic, parsley, coriander, spices and olive oil and mix well, adding freshly ground black pepper to taste.
Marinate the lamb for two hours or overnight.
Add just enough water to cover the meat and simmer for two hours or until tender.
Add the preserved lemon quarters and cook for a further 30 minutes.
Cook the peas until just tender, drain, toss in the butter and keep warm.
Remove the meat from the sauce and set aside.
Heat the sauce and boil rapidly until it has reduced and thickened.
Strain it and pour it over the meat.
Serve topped with peas and a slice of lemon.

Read more on: lamb

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