Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serve: 4 people
Ingredients
- 1⅓ lb boneless lamb shoulder, fat removed
- 1½ oz black olives, pits removed
- ½ oz fresh gingerroot
- 2 salt-preserved lemons
- 2 cloves garlic
- 5 sprigs fresh coriander leaves
- 5 sprigs fresh flat-leaf parsley
- 1 ActiFry spoon ground ginger
- 2 doses saffron (strands or powder)
- 1 ActiFry spoon cornflour
- 3½ fl oz dry white wine
- 1 ActiFry spoon olive oil
- Salt, pepper
Preparation
Thin the cornflour with 100 ml/3½ fl oz water and add the wine. Mix the saffron with 50 ml/1½ fl oz warm water. Cut the lamb shoulder into cubes (each about 30 g/1 oz). Peel and slice the gingerroot and the onion. Peel and mince the garlic. Cut the preserved lemons into quarters. Remove the flesh, saving only the rind; finely slice the latter. Cut the olives in half. Put the gingerroot, garlic and onions in the ActiFry and cook for 5 minutes. Add the meat and cook for another 5 minutes. Add the other ingredients (olives, lemon, saffron, wine, water and cornflour) and cook for another 5 to 10 minutes, depending on how cooked you like your meat. Add the chopped herbs right before serving.