Ingredients
2 onions, finely chopped 3 tbsp chopped parsley, plus more for garnish 3 tbsp chopped cilantro, plus more for garnish 3 garlic cloves, chopped 1 tsp peeled and grated fresh ginger 1/2 cup olive oil 2 1/4 lb (1 kg) boneless leg of lamb, cut into thick slices 2 1/4 cups lamb or beef stock 2 preserved lemons (available at specialty grocers) salt and freshly ground black pepper 1 lb (450 g) frozen peas fresh lemon wedges, to garnishDescription
This Moroccan Dish Reaches Its Peak Flavor When Refrigerated A Day Or So Before Serving And Reheated.
IVillage
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