Lamb with Preserved Lemons Recipe

Author: Bar Jules

Nutrition

Cal/Serving: 883
Daily Value: 44%
Servings: 8

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat73g112%
Saturated34g168%
Trans0g0%
Carbs8g3%
Fiber1g5%
Sugars2g0%
Protein48g97%
Cholesterol235mg78%
Sodium734mg31%
Calcium83mg8%
Magnesium70mg17%
Potassium777mg22%
Iron5mg28%
Zinc11mg76%
Phosphorus480mg69%
Vitamin A420IU8%
Vitamin C15mg25%
Thiamin (B1)0mg24%
Riboflavin (B2)1mg37%
Niacin (B3)16mg81%
Vitamin B61mg26%
Folic Acid (B9)64µg16%
Vitamin B127µg120%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K13µg17%
Fatty acids, total monounsaturated28g0%
Fatty acids, total polyunsaturated5g0%
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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
  •  
  • *Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.

Recipe Details

Servings 8 servings