This is like an exotic lamb casserole with a lemon kick.
1 tsp coriander seeds.
1 tsp cumin seeds.
2 pinches saffron.
1 tsp ground ginger.
1 tsp paprika.
1 tsp chilli powder.
2 tbsp olive oil.
2 onions, finely chopped.
3 garlic cloves, finely chopped.
600ml lamb or chicken stock.
2 preserved lemons, rind only, finely chopped.
8 pitted green olives, finely sliced.
1kg lamb shoulder or neck, diced.
Flour to coat meat (about 1/4 cup).
1 tbsp olive oil, extra virgin.
1 small sweet potato, peeled and thinly sliced.
100g tinned chickpeas, drained.
200g peas (fresh or frozen).
1/2 bunch of parsley, finely chopped.
1/2 bunch of mint, finely chopped.
Using a mortar and pestle, grind the coriander and cumin seeds to a course powder and mix with the saffron, ginger, paprika and chilli. Set aside.
In a large pan, heat the oil, add the onion and cook until soft. Add the garlic, stir for a minute, then add the spices, stock, preserved lemon and olives. Stir and bring to the boil.
Meanwhile, toss the lamb in the flour to coat and shake off the excess. In another large pan, heat the extra oil and cook the lamb in batches over medium heat until well browned. Add the meat to the sauce and bring back to the boil, then turn down the heat and simmer gently for 35 minutes. Add the sweet potato, chickpeas and peas, cover and simmer for another 10 minutes or until the sweet potato is cooked and the lamb tender.
Just before serving, stir through the herbs. Serve with rice or couscous.