Lamb with Preserved Lemons

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. 1

   Preheat oven to 300°F.

2. 2

   Sprinkle lamb all over with coarse salt and pepper.

3. 3

   Arrange in single layer in 13x9x2-inch glass baking dish.

4. 4

   Combine onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor.

5. 5

   Blend to smooth puree.

6. 6

   Add 2/3 cup water and blend again.

7. 7

   Pour puree evenly over lamb.

8. 8

   Stir briefly to coat lamb with puree.

9. 9

   Scatter butter evenly over.

10. 10

    Bake lamb, uncovered, until very tender, 4 to 4 1/2 hours.

11. 11

    Using slotted spoon, transfer lamb to bowl.

12. 12

    Tilt baking dish and spoon off fat from surface of sauce.

13. 13

    Return lamb to sauce; stir to blend.

14. 14

    Season stew to taste with salt and pepper. do ahead Can be made 2 days ahead.

15. 15

    Chill stew, uncovered, until cold, then cover and keep refrigerated.