For 2 Servings:<\/p>\n
– Lamb neck: 2 slices
\n– New potatoes: 8
\n– Onion: 1
\n– Garlic clove: 1
\n– Bunch of parsley: 1
\n– Bunch of coriander: 1
\n– Saffron: 1\/2 teaspoon
\n– Ginger: 1\/2 teaspoon
\n– Sweet paprika: 1\/2 teaspoon
\n– Chili powder: a pinch
\n– Salt and pepper: to taste
\n– Preserved lemon: 1\/2
\n– A few olives
\n– Olive oil: a spoonful<\/p>\n
1 hour 15 minutes<\/p>\n
15 minutes<\/p>\n
1 hour<\/p>\n
1. Start by chopping the onion, quartering the potatoes, and cutting the lemon in half.<\/p>\n
2. In an oven-safe dish, combine the olive oil, chopped onion, garlic, parsley, coriander, spices, salt, pepper, and the lamb slices. Mix everything well to ensure the meat is thoroughly coated with the seasoning.<\/p>\n
3. Add the potato quarters and olives around the meat, and place the lemon halves on top. Cover the dish with aluminum foil.<\/p>\n
Bake in an oven preheated to 160\u00b0C (320\u00b0F) for one hour. Serve with fresh whole wheat bread to enjoy the delicious sauce.<\/p>\n\n\n