Lamb With Spices

Preparation:

Preparation: Place the dried mint, the bay leaf, a few grains of pepper, the coriander seeds, the sugar, the cinnamon and the cloves in a mortar and pound vigorously with a pestle until everything is reduced to a powder. Transfer the powder obtained into a bowl, add 50 g of coarse salt and mix thoroughly. Cut the lamb meat into small pieces and rub it evenly with the mixture obtained, in order to flavor it well; then put it in a tureen and let it rest, covered with a cloth, for a day. After this time, brown the meat in a pan with hot oil over high heat for 4-5 minutes, turning it from time to time so that it browns evenly; then add the juice of two lemons, the grated rind of one and the liquid left in the bowl after marinating the meat. Cook over low heat for an hour and a half, with the container covered, stirring often with a wooden spoon, then serve. If you like, you can preserve the meat: place it with the cooking juices in clean, dry glass jars, filling them three-quarters full, seal and sterilize for an hour. Preserved with more than 3 months; just before using, heat in a bain-marie over moderate heat.