Lamm med inlagda citroner

Ingredients for Lamb with Preserved Lemons

• 2.3kg boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes

• Grov 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 coriander plus additional for garnish

• 1 tablespoon cumin seeds, coarsely ground in spice mill

• 160ml water

• 120ml (1 stick) chilled butter, diced

Preheat oven to 149°C. 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 coriander, and cumin seeds in processor. Blend to smooth puree. Add 160ml water and blend again. Pour puree evenly over lamb. Stir briefly to coat lamb with puree. Scatter butter evenly over.

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 177°C oven 30 minutes.

Sprinkle lamb with additional chopped coriander and serve.

Lemons soaked in salt and lemon juice for several weeks; available at specialty foods stores and Middle Eastern markets, and from igourmet.com.

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