Brown the diced leg of lamb with a little olive oil in a Cristel sauté pan.
Set the meat aside.
Pour the sugar into the sauté pan and cook until it begins to colour lightly, adding a little water if necessary.
When it starts to caramelise, add the lemon juice, the crushed clove of garlic, the salt and the spices.
Return the lamb to the pan.
Mix all the ingredients together thoroughly.
Cook on a low heat for 40 minutes with the lid on.
Preheat the oven to 180 C.
Add the remaining lemon juice and the preserved lemons, which should be halved and blanched twice.
Cook in the oven at 180 C for 1 hour.
The lamb should now be tender and ‘confit’.
Serve sprinkled with the chopped coriander.