Page 135 - YC Cooking School

Zest of 2 oranges
10g mint, roughly chopped

10g coriander, roughly chopped

Tools

Knife
Chopping board
Large pot
Mixing bowls
Kitchen spoons
Strainer or sieve
Saucepan

What to do:

1. Season the cubed lamb with salt and freshly ground pepper.

2. Heat a little olive oil in a pot and brown the lamb in batches. Make sure you get a nice
dark brown colour on the lamb.
3. Remove the lamb cubes from the pot, add the celery, leeks, onion, garlic, rosemary,
cumin, coriander and paprika and sauté for a couple of minutes.
4. Add the tinned tomatoes and the red wine.
5. Put the lamb back in the pot and simmer gently for approximately 2 hours or until the
lamb is tender.
6. When the lamb is cooked, remove it from the sauce and keep to one side.

7. Push the remaining sauce and vegetables through a sieve, extracting as much liquid as
possible.
8. Put the sieved sauce, together with the cooked lamb back into a saucepan and return
to a moderate heat.
9. Add the chickpeas, olives and preserved lemon rind and cook for a further 5 minutes.
10. Adjust the seasoning with salt and pepper and add the orange zest, mint and
coriander just before serving.

© Recipe copyright of Peter Goffe-Wood

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