I was in need of a hearty, one-pot-wonder style of dish for dinner that could be made in advance. Something flavoursome, easy to throw together but with a twist. I spotted a bag of preserved lemons in my veggie fridge and decided to incorporate this, along with fresh sweet dates and a large lonesome sweet potato. All I needed now was the protein and a perfect fit came in the form of tender, tasty lamb rump expertly diced into hearty pieces at Chilcott’s Butchery. 

Preserved lemons are an excellent flavour source to keep in the fridge. They can be paired successfully with a variety of ingredients, but I especially enjoy the spiced, sweetly tangy flavour they impart on poultry and lamb. You can find preserved lemons in well stocked grocery stores, Middle-Eastern food suppliers and some of the larger supermarket chains. They are quite salty so you need to wash them under running water before including in your cooking and also reduce the amount of salt added to the overall dish.

The pilaf is a favourite in our household. So, so easy to cook up with sweet cinnamon adding that little extra something to the overall simple dish. 

Preserved Lemon, Date and Sweet Potato Lamb, with Fresh Pea and Cinnamon Pilaf to serve 8 people

Ingredients
Extra virgin olive oil
2 Spanish onions finely diced
4 cloves garlic crushed
2 large carrots roughly chopped
2 sticks of celery finely diced
1 large preserved lemon
1/2 teaspoon ground cumin 
150 g fresh dates, pips removed and sliced in half
2 kg diced lamb 
1 tablespoon plain flour
1 teaspoon sea salt
good grind of black pepper
500 ml salt reduced chicken stock

Preheat the oven to 140 degrees fan forced or 160 degrees conventional setting.

Using a large, heavy based ovenproof pot (I used a cast iron Le Creuset), heat up a tablespoon of olive oil over a low heat. Add the vegetables and saute for 10 minutes until slightly softened and glossy. In the meantime, wash the preserved lemon pieces under cold running water to remove excess salt. You may find it easier to do this over a colander in order to catch the soft inner segments of the lemon which can be used in this dish. Blitz the preserved lemon in a blender or food processor until it resembles a chunky relish-like consistency. 

Add the preserved lemon, cumin and dates to the sauteed vegetables and continue to cook over the gentle heat for another 5 minutes. Remove to a clean bowl or plate. 

Add another splash of olive oil to the pot, increase the heat to medium/high and brown off the lamb in 4 batches, sprinkling each batch with flour, salt and pepper. 

Add the chicken stock and all of the sauteed ingredients, stir to combine and clamp on the lid. Into the oven for 3 hours until the meat tender and the house is infused with the sweet aromas of this dish.

Serve with Fresh Pea and Cinnamon Pilaf . The recipe below serves 8 people but the quantities can be halved if cooking for a smaller group. 

Ingredients
1/2 tablespoon olive oil
40 g unsalted butter
1 cinnamon stick
4 cups long grain rice
250 grams fresh peas – do not use frozen peas because they will end up mushy and not impart that distinct sweet pea flavour to the pilaf. 
6 cups chicken stock, water or half and half

Melt the butter and olive oil over a medium heat in a deep pot and add the cinnamon and rice. Stir to prevent sticking and to coat with the butter and oil. As soon as the rice starts to turn opaque, add the fresh peas and liquid. 

Place a piece of baking paper over the rice mixture and clamp on the lid. Bring to the boil, then immediately turn the heat to low and cook for about 10 – 12 minutes or until the rice is just done.

Remove the paper, fluff up with a fork and serve. This pilaf is so yummy that it is tempting to eat it with just a dollop of sour yoghurt.