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Lamb with Preserved Lemons

Lamb with Preserved Lemons

Serve this hearty entrée with boiled potatoes and steamed carrots.

Ingredients: 1/2 cup (1 stick) cooled butter, diced,3 tablespoons sliced fresh cilantro plus additional for garnish, Coarse kosher salt,1 tablespoon cumin seeds, coarsely ground in spice mill,1 big head of garlic, cloves apart and peeled (about 21),5 pounds boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes,2 medium onions, halved, sliced,2 preserved lemons, quartered,2/ 3 cup water

Guidelines: Preheat oven to 300 ° F. Sprinkle lamb all over with coarse salt and pepper. Set up in single layer in 13 x9x2-inch glass baking meal. Integrate onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor. Mix to smooth puree. Include 2/3 cup water and mix once again. Put puree uniformly over lamb. Stir briefly to coat lamb with puree. Scatter butter equally over., Bake lamb, uncovered, until really tender, 4 to 4 1/2 hours. Using slotted spoon, transfer lamb to bowl. Tilt baking dish and spoon off fat from surface area of sauce. Return lamb to sauce; stir to blend. Season stew to taste with salt and pepper. do ahead Can be made 2 days ahead. Chill stew, uncovered, until cold, then cover and keep refrigerated. Rewarm, covered, in 350 ° F oven 30 minutes., Sprinkle lamb with extra sliced cilantro and serve., Lemons took in salt and lemon juice for several weeks; readily available at specialty grocery stores and Middle Eastern markets, and from igourmet.com.

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