Lamb with Preserved Lemons

Name: Lamb with Preserved Lemons
Yield: 8 to 10 Servings
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; *Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.

By Bar JulesPhotographer Elinor Carucci

July 8, 2009

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