Preserved Lemons

[Rosie29]

I want to make a Nigel Slater recipe for a spicy, fruity lamb tagine. When the sauce is thickening at the end of cooking, hte recipe calls for one finely chopped preserved lemon skin (not pulp) to be added.
If I buy a jar what else could I use the rest for or is there a substitute that I'm likely to have in the cupboard? I've seen them but never used them.

[retrocop]

I did a Moroccan tagine using preserved lemons.I still have the remainder in a jar in the fridge. I suppose they will sit there until I do another Tagine or discover a recipe that needs them (probably Moroccan or M.E.)
They dogo soggy after about a year I find.

[Rosie29]

Thanks retro - did you think they added much toytour tagine? I'm tempted to leave them out.

[EcclesCake]

I cook this recipe quite often. If I don't have any preserved lemons I just add the zest of a regular lemon or leave it out completely.

It does give a balance to the sweetness but you wouldn't miss it if you left the lemon out entirely.

[retrocop]

Oh yes. I am sure they did. It just wouldn't be a Moroccan Tangine without them. It would be just like an ordinary lamb stew with a few apricots and cumin powder added. :-)

[Rosie29]

Thanks both.

[diddlydo]

Just use regular lemon zest and juice.