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Lamb with Preserved Lemons

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Lamb with Preserved Lemons

Lamb with Preserved Lemons

amanda

Equipment

  • - Dutch Oven

  • - Cutting Board

  • - Chef's Knife

  • - Food Processor (for mincing lemons)

  • - Measuring Cups and Spoons

  • - Large Mixing Bowl

  • - Colander

  • - Non-Stick Skillet (Optional for healthier cooking methods)

  • - Oven Roasting Rack

  • - Food Storage Containers

Ingredients

  • 5 pounds boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes

  • Coarse kosher salt

  • 2 medium onions, halved, sliced

  • 2 preserved lemons,* quartered

  • 1 large head of garlic, cloves separated and peeled (about 21)

  • 3 tablespoons chopped fresh cilantro plus additional for garnish

  • 1 tablespoon cumin seeds, coarsely ground in spice mill

  • 2/3 cup water

  • 1/2 cup (1 stick) chilled butter, diced

Instructions

1

Instruction 1

Preheat oven to 300°F. Sprinkle lamb all over with coarse salt and pepper. Arrange in single layer in 13x9x2-inch glass baking dish. Combine onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor. Blend to smooth puree. Add 2/3 cup water and blend again. Pour puree evenly over lamb. Stir briefly to coat lamb with puree. Scatter butter evenly over.
2

Instruction 2

Bake lamb, uncovered, until very tender, 4 to 4 1/2 hours. Using slotted spoon, transfer lamb to bowl. Tilt baking dish and spoon off fat from surface of sauce. Return lamb to sauce; stir to blend. Season stew to taste with salt and pepper. do ahead Can be made 2 days ahead. Chill stew, uncovered, until cold, then cover and keep refrigerated. Rewarm, covered, in 350°F oven 30 minutes.
3

Instruction 3

Sprinkle lamb with additional chopped cilantro and serve.
4

Instruction 4

Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.
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