So, last week I convinced you to make a jar of preserved lemons… and now the question is ‘what do I do with them”? Well, as promised, here is a recipe that uses preserved lemons. This stew is one of my favorites – it has enough heft to satisfy you on a cold night, but has a lighter flavor than a traditional beef stew. The best part is that it only takes about 45 minutes to make so it’s perfect for a weeknight dinner. It is one of my “go to” dinners when time and inspiration are in short supply – and that is why I always keep the basics for this dish in my freezer and pantry!!
Other recipes using preserved lemons:
No Recipes – Pomegranate Lamb Tangine with Preserved Lemons
Simply Recipes – Grilled Wild Salmon with Preserved Lemon Relish
Pinch my Salt – Butternut Squash and Chickpea Stew with Israeli Couscous