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SLOW COOKED LAMB SHOULDER WITH PRESERVED LEMON AND CUMIN

Serves 4

1 lambs shoulder, cut into 6 pieces

2 small preserved lemons, washed and flesh discarded, rind roughly chopped

2 small red onions, sliced

1 tablespoon cumin, roughly ground

2 small heads of garlic, peeled

3 tablespoons coriander, roughly chopped

70g butter

150ml water

sea salt and black pepper

Preheat oven to 230°C

In a food processor blitz the preserved lemon, onion, cumin, garlic and coriander.

Then place paste from food processor with rest of ingredients in heavy bottom saucepan (with tight fitting lid) mix thoroughly. Season.

Cover top of lamb with baking paper then cover top of saucepan with tin foil and then put on tight fitting lid.

Place in hot oven and immediately turn the heat down to 140°C.

Cook 4-5 hours

Remove and check seasoning.

Serve with a green salad and freshly baked bread or a simple couscous salad.

Matz Asberg

Missy’s Kitchen Wanaka

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