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Tuesday, June 2, 2015

Lamb With Preserved Lemons

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • Servings: 8
  • 5 lbs 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
  • 1 large head of garlic, cloves separated and peeled (about 21)
  • 3 tablespoons chopped fresh cilantro, plus additional (to garnish)
  • 1 tablespoon cumin seed, coarsely ground in spice mill
  • 2/3 cup water
  • 1/2 cup chilled butter, diced

Recipe

  • 1 preheat oven to 300°f sprinkle lamb all over with coarse salt and pepper. arrange in single layer in 13x9x2-inch glass baking dish. combine onions, lemons, garlic, 3 tablespoons cilantro, and cumin seeds in processor. blend to smooth puree. add 2/3 cup water and blend again. pour puree evenly over lamb. stir briefly to coat lamb with puree. scatter butter evenly over.
  • 2 bake lamb, uncovered, until very tender, 4 to 4 1/2 hours. using slotted spoon, transfer lamb to bowl. tilt baking dish and spoon off fat from surface 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.
  • 3 sprinkle lamb with additional chopped cilantro and serve.

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