Ingredients
Serves 8 to 10
1 kg European lamb shoulder, chopped into 3cm chunks
3 tablespoons olive oil, divided
2 large onions, finely diced
2 garlic cloves, finely diced
½teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon cayenne powder
½ tablespoon plain flour
250 ml white wine
300 ml good quality lamb stock
75 g nocarella olives, stones removed, roughly chopped (or other mild green olives)
2-3 preserved lemons, rind finely sliced and pulp discarded
15 g coriander, leaves only, roughly chopped
15 g mint, leaves only, roughly chopped
15 g parsley, leaves only, roughly chopped
Salt
Freshly ground black pepper