* 200 g lean cuts of lamb per person (eg leg of lamb steaks or 1.8 kg shoulder of Lamb cut into 6 sections
* 1.5 Preserved lemons, flesh removed
* 2 large Onions, peeled and quartered
* 1 tablespoon Cumin seeds, cracked in a Mortar and pestle
* 10 peeled Garlic cloves
* 1 tablespoon Coriander seeds, finely ground in a coffee grinder or Mortar and pestle
* Big handful of Parsley - big, big, big!
* 60g Butter
* 160 ml water
* Sea salt and Freshly ground black pepper

===Method===
* Put the water, Preserved lemon rinds, Garlic, Onion, Spices, Herbs, Salt and Pepper into a Food processor and blend to a coarse to medium consistency.
* I am not a fan of lamb fat/oil so if you are like me, trim off the big hunks of fat.
* Dab the Butter over the base of a Dutch oven, lay the Meat in the bottom, pour the blended Sauce over the meat and mix very well
* Cover the Meat and Sauce with a doubled layer of grease-proof paper, cover the pot with a doubled layer of tin foil and scrunch up around the rim, then press the lid on so there is a really good seal
* Place the pot in the middle of the oven, '''immediately reduce the heat to 140° C (275° F - gas 1)''' and slow cook for 5 hours

______________________________