Lamb with Preserved Lemons

Author: 
Bar Jules
  • pounds boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes
  •   Coarse kosher salt
  • medium onions, halved, sliced
  • preserved lemons,* quartered
  • large head of garlic, cloves separated and peeled (about 21)
  • tablespoons chopped fresh cilantro plus additional for garnish
  • tablespoon cumin seeds, coarsely ground in spice mill
  • 2/3  cup water
  • 1/2  cup (1 stick) chilled butter, diced
  •    
  •   *Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.
  • 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
  •  
  • *Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.
<p>Serve this hearty entr&#233;e with boiled potatoes and steamed carrots.</p>

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Recipe Details

Serves: 
8

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