Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 500 grams of lamb tenderloin against the grain and pat the slices dry thoroughly with paper towels to ensure a crisp flash-fry.

2. 2

   In a medium bowl, combine the dried lamb slices with 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing well to coat the lamb evenly, then set it aside to marinate for 15 minutes.

3. 3

   Prepare the preserved lemon dressing by whisking together 0.5 cup of plain full-fat yogurt, 0.25 cup of finely chopped preserved lemon peel, 2 tablespoons of fresh lemon juice, 0.25 cup of fresh chopped mint, and 0.25 cup of fresh chopped dill in a small bowl until well combined.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet or wok over high heat until it is shimmering and just begins to smoke.

5. 5

   Add the marinated lamb to the hot skillet in small batches, ensuring not to overcrowd the pan, and flash-fry each batch for 2-3 minutes per side until beautifully browned and cooked through, then remove the cooked lamb to a clean plate and set aside.

6. 6

   In the same skillet, add the remaining 2 tablespoons of olive oil and sauté 1 thinly sliced large yellow onion, 3 minced cloves of garlic, and 1 tablespoon of grated fresh ginger for 3-5 minutes until the onion has softened and turned fragrant.

7. 7

   Return all the flash-fried lamb to the skillet with the sautéed aromatics, tossing gently for 1 minute to combine all the flavors and warm the lamb through evenly.

8. 8

   Serve the hot flash-fried lamb immediately, drizzled generously with the prepared preserved lemon-yogurt dressing on each serving.