|1½ lb (675 g) lean lamb, cut into ¾ in (2 cm) cubes||large handful flat-leaf parsley, finely chopped|
|3 tsp paprika||6 garlic cloves, finely chopped|
|1 tsp cayenne pepper||2 tbsp finely chopped fresh thyme|
|finely grated zest of 2 lemons||1 tbsp chopped fresh rosemary leaves|
|10 tbsp olive oil||6 preserved lemons, quartered and pith removed|
|3 onions, finely diced||sea salt and freshly ground black pepper|
|2½ lb (1.1 kg) small creamer potatoes|
Preheat the oven to 300 F (150 C). Put the lamb, paprika, cayenne, and lemon zest in a mixing bowl, combine well, then set aside. Heat 4 tbsp of the oil in a large, heavy-based nonstick pan, add the onions, and cook over a medium heat for 3 minutes. Add the lamb and cook, stirring frequently, for 5 minutes or until no longer pink.
Add the potatoes and cook for 2 minutes, then add the parsley, garlic, thyme, rosemary, preserved lemons, and the rest of the olive oil. Combine and toss together, season with sea salt and freshly ground black pepper, and cover with a lid. Place the pan in the oven and cook, stirring frequently, for 1½ hours. Serve warm.
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