Lamb with fennel, preserved lemon and olives

Name: Lamb with fennel, preserved lemon and olives
Cook time: 1 h 30 min
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil; 800g lamb shoulder, cut into 1 1/2 cm dice; sea salt and freshly ground black pepper; 2 medium red onions, peeled and sliced; 4 cloves garlic, crushed; 1/3 cup preserved lemon rind, sliced, plus; extra for serving; 1 tsp saffron, infused in 2 tbsp water; 1 tsp ground ginger; 1 tsp ground cumin; 1 tsp chilli flakes; 2 baby fennel bulbs, trimmed and cut lengthways into sixths; 16 green olives; 1 tbsp chopped flat-leaf parsley; 

January 7, 2014

Mix it iup: Lamb with fennel, preserved lemon and olives makes for a versatile base.William Meppem.

Time:1-2 hoursServes:4

This lamb braise is best served with couscous or rice. A nice date and orange salad would be a welcome addition. You can replace the lamb with chicken - just don't put in so much water and halve the cooking time. You can also add dates, dried apricots, almonds - whatever takes your fancy.

Ingredients

3 tbsp extra virgin olive oil
800g lamb shoulder, cut into 1 1/2 cm dice
sea salt and freshly ground black pepper
2 medium red onions, peeled and sliced
4 cloves garlic, crushed
1/3 cup preserved lemon rind, sliced, plus
extra for serving
1 tsp saffron, infused in 2 tbsp water
1 tsp ground ginger
1 tsp ground cumin
1 tsp chilli flakes
2 baby fennel bulbs, trimmed and cut lengthways into sixths
16 green olives
1 tbsp chopped flat-leaf parsley

Method

Heat the oil in a large heavy-based frying pan over high heat. Add the lamb and a good sprinkling of salt and fry until golden brown. Transfer lamb to a dish.
Add the onions and garlic to the pan and cook over a medium heat until soft. Add the lemon rind, saffron water, ginger, cumin and chilli and stir.
Return the lamb to the pan along with 2 cups of water and bring to the boil. Add the fennel, turn down to a gentle simmer, cover and cook for 30 minutes. Remove the lid and cook for a further 20 minutes or until everything is meltingly soft.
Remove pan from the heat, stir in the olives, and spoon into 4 bowls. Sprinkle with parsley and add a good grind of fresh pepper to serve.

SOMETHING TO DRINK
Cabernet Sauvignon
Parker Estate Terra Rossa 2004 is a fine example of Coonawarra cabernet ($40). The wines extra complexity and secondary aromas work perfectly with the fennel and olives in the lamb braise.