Directions:
- 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.
- 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.
- Sprinkle lamb with additional chopped cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.17 Kcal (1675 kJ) | ||
| Calories from fat | 186.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 32% | |
|---|---|---|---|
| Cholesterol | 171.82mg | 57% | |
| Sodium | 151.19mg | 6% | |
| Potassium | 707.29mg | 15% | |
| Total Carbs | 3.39g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 45.94g | 92% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.1mg | 28% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 138.66 Kcal (581 kJ) | ||
| Calories from fat | 64.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 32% | |
|---|---|---|---|
| Cholesterol | 59.54mg | 57% | |
| Sodium | 52.39mg | 6% | |
| Potassium | 245.07mg | 15% | |
| Total Carbs | 1.17g | 1% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 15.92g | 92% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 1.8mg | 28% | |
| Calcium | 13.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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