- Step 1
Preheat oven to 165C.
- Step 2
Heat oil in a large fry pan and brown the leg of lamb, turning over. Remove the lamb and add sliced onions and garlic. Cook until soft and brown. Add cumin, chilli, saffron, ginger, turmeric, cinnamon, preserved lemon and honey and stir. Then add the wine and stock and cook for a few minutes. Add half the coriander chopped.
- Step 3
Place the lamb in an oven proof dish. Pour the sauce over the lamb, cover with the lid, or foil, and place in preheated oven for 3 1/2 to 4 hours. Check every hour and turn the lamb over and baste. When ready, the meat should be falling off the bones and be very tender. Sprinkle the rest of the coriander over the lamb before serving.
- Step 4
You can serve the Moroccan Lamb with couscous and a salad, or baked sweet potato sprinkled with toasted pine nuts and coriander.