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