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.
<p>Serve this hearty entr&#233;e with boiled potatoes and steamed carrots.</p>

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Recipe Details

Serves: 
8

Nutrition

Calories per serving:

1,767 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

88%

Servings:

8
  • Fat 145g 223%
  • Carbs 16g 5%
  • Saturated 67g 336%
  • Fiber 2g 10%
  • Trans 1g
  • Sugars 4g
  • Monounsaturated 56g
  • Polyunsaturated 11g
  • Protein 97g 193%
  • Cholesterol 469mg 156%
  • Sodium 1,470mg 61%
  • Calcium 167mg 17%
  • Magnesium 139mg 35%
  • Potassium 1,558mg 45%
  • Iron 10mg 56%
  • Zinc 23mg 152%
  • Phosphorus 960mg 137%
  • Vitamin A 203µg 23%
  • Vitamin C 30mg 51%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 1mg 74%
  • Niacin (B3) 32mg 162%
  • Vitamin B6 1mg 53%
  • Folic Acid (B9) 128µg 32%
  • Vitamin B12 14µg 240%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 29µg 36%
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