Lamb with Preserved Lemons
MoroccanHardGluten-Free

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. 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.

Cooking Timer

02:22:00
Custom Timer (minutes)

Recipe Info

Prep Time:32 min
Cook Time:110 min
Total Time:142 min
Difficulty:Hard
Servings:6