World Cuisine

  • 1 kg (2 lb) lamb chops
  • 40 g (1½ oz) fresh root ginger, peeled and finely chopped
  • bunch of flat leaf parsley, trimmed and coarsely chopped
  • pinch of saffron threads
  • 700 g (1½ lb) Jerusalem artichokes, peeled and cut into bite-size pieces (keep soaked in cold water with a teaspoon vinegar until ready to use)
  • finely chopped rind of 1 preserved lemon (see page 16)
  • sea salt and black pepper

Place the lamb chops in a large copper pot or heavy-based saucepan and add the ginger, parsley and saffron. Pour in enough water to cover the meat and bring to the boil. Reduce the heat, cover and cook gently for about 1 hour until the meat is cooked and tender.

Drain the artichokes and add them to the pot or saucepan. Top up the cooking liquid if necessary to just cover the meat and artichokes and season with salt and pepper. Re-cover and cook gently for a further 30 minutes until they are tender.

Stir in most of the pickled lemon, season well with salt and pepper and garnish with the remaining pickled lemon. Serve with couscous, if liked.

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