Slow-cooked lamb chump chops with peas and sweet Ras el Hanout, balanced by the salty/tart
taste of preserved lemons.
1kg lamb pieces or chump chops, cut into chunks
1 large onion, finely chopped
2 cloves garlic, crushed
3 tbsp oil (olive or vegetable), divided
1 tbsp Spice Fusion Ras el Hanout
2 tsp grated ginger
2 cups water
3 tbsp each of chopped coriander and parsley
2 cups peas, fresh or frozen
1 preserved lemon, peel only, rinsed well and cut into fine strips
Extra chopped coriander and parsley
Heat 2 tablespoons of the oil in a large saucepan, add the lamb and cook until browned all over;
remove from pan and set aside.
Add more oil, if necessary, and sauté the onion until golden brown, about 5 minutes.
Stir in the garlic and cook a further minute, then add Ras el Hanout and ginger, stirring well.
Add 2 cups water, bring to the boil then return lamb to the saucepan with coriander and parsley.
Stir thoroughly, then cook, lid on, for 1 hour or until lamb is tender.
Remove lid to reduce liquid then add peas and cook a further 2 minutes or so.
Serve with preserved lemon pieces and fresh coriander and parsley.
