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Polymyalgia rheumatica (health) and Lamb steamed with preserved lemon and cumin (recipes)


Polymyalgia rheumatica (health)


Causes limb girdle pain and stiffness. Associated with a high ESR (usually > 40mm/h) and there may be giant cell arteritis in some patients. Mainly affects those of over 60 years of age.





Lamb steamed with preserved lemon and cumin (recipes)








Serves 6



Preparation time

less than 30 mins



Cooking time

over 2 hours

















Ingredients



For the spice paste1 large preserved lemon, washed, flesh discarded, rind roughly chopped1½ large onions, sliced1 tbsp cumin seeds, roughly ground2 small heads garlic, cloves halved3 tbsp roughly chopped fresh corianderFor the meat6 whole lamb shanks, or 1 shoulder of lamb on the bone, about 1.8kg/4lb, trimmed and sawn into 6 pieces (ask your butcher to do this for you)75g/3oz butter150ml/5fl oz watersalt and freshly ground black peppermixed herb salad and flatbread, to serve



Method



1. Preheat the oven to 230C/450F/Gas 8.2. To make the spice paste, blend the preserved lemon, onion, cumin, garlic and coriander in a Food processor. 3. For the meat, place the meat, spice paste, butter and water in a heavy-bottomed medium-sized saucepan and mix together thoroughly. Season with salt and freshly ground black pepper.4. Cover the top of the meat with Baking parchment, then cover the top of the saucepan with kitchen foil, then put on a tight-fitting lid.5. Place in the hot oven and immediately turn the heat down to 140C/275F/Gas 1. Cook for 5-6 hours.6. Remove and check for seasoning. The meat should be falling off the bone. Serve with a mixed herb salad and some flatbread.