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Preserved lemons is a popular food item in North African cuisines, a common ingredient in dishes like tagine and even salads. This excellent ingredient are made by pickling the lemons in salted water and lemon juice. Usually they age this pickle first before using as they tend to become more tarty and lemony. It can be used in different ways such as in salads, pasta, drink but it really shines if it’s used on stews and marinades.
I saw this dish in a recipe book before but the original recipe uses lamb, we are not a huge fan of lamb so for this recipe we will be using beef shanks instead.
4 pcs beef shanks, 1 1/2 inch thick cuts
2 pcs preserved lemons skin, thinly sliced
300 g green peas
2 stalks parsley, chopped
2 stalks coriander, chopped
2 onions, finely chopped
4 cloves garlic, chopped
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