This recipe is wonderful on a chilly night to warm you from the inside out. From the incredible Neil Perry, this simple braise brings together wonderful middle eastern flavours.
Ingredients (serves 4)
3 tablespoons of olive oil
3 small onions (or 2 large), diced
1kg boneless lamb neck fillets sliced into 2.5cm pieces
3 heaped teaspoons of Golden Grind Latte Blend
1 teaspoon of milk chilli flakes
2 generous pinches of saffron threads
150gm tomato paste
3 preserved lemons, cut into sixths, pith removed (you can either buy these or make them yourself by boiling whole lemons in very salty water for about 30 minutes)
1 cup frozen baby peas
Salt and pepper
1. Place a large heavy based saucepan over a medium heat, add olive oil, onion and sea salt and cook until onion is softened. Increase the temperature to high, add the lamb, and fry the meat for about 5 minutes, stirring constantly with a wooden spoon.
2. Stir the Golden Grind and Chilli into the meat to give it a good even coating. Do the same with the saffron, then add the tomato paste and give it a good stir.
3. Add the lemon to the mix, and enough cold water to just cover the lamb in the pan. Stir well, then reduce the heat to very low and slow cook for 1.5 hours.
4. Add peas and cook for a further 1 hour.
5. When ready, the meat should be tender and the peas dark and sweet. Add a good grind of pepper and serve with steamed rice or rice pilaf.