Ingredients
Scale
- 2.5 lbs lamb neck slices
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 6 garlic cloves, smashed
- 1 preserved lemon, quartered
- 3/4 cup green olives, pitted
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup dry white grape juice or water
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear lamb neck slices until browned on both sides (about 4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions until translucent (about 5 minutes) and add garlic for an additional minute.
- Return lamb to the pot and add preserved lemon, olives, spices, and bay leaves.
- Pour in grape juice or water to deglaze the pot and bring it to a gentle simmer.
- Cover and braise on low heat for about 3 hours until the lamb is tender and falls off the bone.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg