Ingredients:
2 lbs lamb neck slices, bone-in
1 preserved lemon, quartered and seeds removed
1 cup green olives, pitted
1 large onion, thinly sliced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
2 cups chicken or lamb broth
1/4 cup dry white wine (optional)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley or cilantro, for garnish
Directions:
Preheat oven to 325°F (165°C).
Pat the lamb neck dry with paper towels. Season with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb neck pieces on both sides until browned (about 4 minutes per side). Remove and set aside.
In the same pot, add sliced onions and garlic. Sauté until softened and fragrant, about 5 minutes.
Stir in cumin, paprika, and cinnamon. Cook for another minute to bloom the spices.
Deglaze with white wine (if using), scraping the brown bits from the bottom.
Return lamb to the pot. Add broth, preserved lemon quarters, and olives.
Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until the lamb is tender and falling off the bone.
Skim excess fat from the surface. Garnish with chopped fresh parsley or cilantro before serving.
Serve with couscous, rice, or crusty bread to soak up the flavorful sauce.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 465 kcal per serving | Servings: 4 servings
