There is something very hearty about slow cooked lamb with the extra special flavour of lemon myrtle. This dish is simple to prepare and full of flavour.
3 small or 2 large onions, roughly diced
1kg boneless lamb neck fillets sliced into 2.5cm pieces
2 heaped tsp turmeric
1 tsp mild chilli flakes
2 generous pinches of saffron threads
1 heaped tsp ground cinnamon
150g tomato paste
3 preserved lemons, cut into sixths, pith removed
1 cup frozen baby peas
1. Place a large heavy-based saucepan over a medium heat, add olive oil, onion and saltbush and cook until onion is softened. Increase the temperature to high, add the lamb and fry the meat for about 5 minutes, stirring constantly with a wooden spoon.
2. Stir the turmeric and chilli into the meat to give it a good, even coating. Do the same with the saffron and cinnamon, then add the tomato paste and give it all a good stir.
3. Add the lemon to the mix, and enough cold water to just cover the lamb in the pan. Stir well, then reduce the heat to very low and slow-cook for 1½ hours.
4. Add peas and cook for a further 1 hour.
5. When ready, the meat should be tender and the peas dark and sweet. Add a good grind of Pepperberry and serve with steamed rice or rice pilaf.
Original recipe by Neil Perry for Good Food