Try this Braised Neck of Lamb with Preserved Lemons recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------------PRESERVED LEMONS--------------------------- 3 Lemons 1 Lemon; juice of 1 tb Salt Place the lamb into a casserole dish then add the garlic, ginger, coriander seeds, olive oil, saffron, lamb stock and cook for around 1 hour. Place in the potatoes, onions and the lemon. Stir in carefully. Cook for a further 25-30 minutes. Plate and scatter with coriander leaves. Preserved lemons: Wash the lemons and soak in cold water for 3 days, change the water daily. Slice the lemons into quarters (lengthways). Place 1/2tsp salt in each cut lemon and squeeze over the juice of 1 lemon. Add enough boiling water to cover, then store in a cool dark place for 3 weeks before use. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (452g) | ||
Recipe Makes: 2 servings | ||
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Calories: 15 | ||
Calories from Fat: 15 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.5mg | 3 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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