Yogurt-braised Lamb Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a large bowl, combine yogurt, minced garlic, cumin, coriander, salt, and pepper. Add the lamb chunks, coating them well. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. 2

   Sear the Lamb

   In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add the marinated lamb chunks (reserve the marinade) and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

3. 3

   Cook the Aromatics

   In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add the reserved marinade and stir well, scraping up any browned bits from the bottom.

4. 4

   Simmer the Lamb

   Return the seared lamb to the pot and add the broth. Bring to a simmer, cover, and reduce heat to low. Cook for about 1.5 to 2 hours or until the lamb is tender.

5. 5

   Prepare the Accompaniments

   In the last 30 minutes of cooking, add the cleaned nettles to the pot. Simultaneously, prepare the preserved-lemon rice with saffron butter.

6. 6

   Serve

   Once the lamb is tender and the nettles have wilted, serve the yogurt-braised lamb over the preserved-lemon rice. Top with fried olives, currants, and chopped spring herbs.