
Lamb with Preserved Lemons
A delicious moroccan dish. Gluten-free friendly.
Total Time
142 min
Serves
6
Rating
0.0 (0)
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
Preheat oven to 300°F.
- 2
Sprinkle lamb all over with coarse salt and pepper.
- 3
Arrange in single layer in 13x9x2-inch glass baking dish.
- 4
Combine onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor.
- 5
Blend to smooth puree.
- 6
Add 2/3 cup water and blend again.
- 7
Pour puree evenly over lamb.
- 8
Stir briefly to coat lamb with puree.
- 9
Scatter butter evenly over.
- 10
Bake lamb, uncovered, until very tender, 4 to 4 1/2 hours.
- 11
Using slotted spoon, transfer lamb to bowl.
- 12
Tilt baking dish and spoon off fat from surface of sauce.
- 13
Return lamb to sauce; stir to blend.
- 14
Season stew to taste with salt and pepper. do ahead Can be made 2 days ahead.
- 15
Chill stew, uncovered, until cold, then cover and keep refrigerated.