Nubian Lamb And Lemon Potatoes

Ingredients

• •2 lbs lamb shoulder(cut into 1.5-inch cubes)
• •1/3 cup fresh lemon juice(divided)
• •2 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp turmeric
• •1 1/2 tsp kosher salt
• •1 tsp black pepper(freshly ground)
• •2 tbsp ghee or olive oil
• •2 medium yellow onions(sliced)
• •6 cloves garlic cloves(minced)
• •1 1/2 lbs Yukon gold potatoes(peeled and cut into thick wedges)
• •2 cups lamb or chicken broth
• •1/4 cup fresh cilantro(chopped, for garnish)

1. 1

   In a large bowl, toss the lamb shoulder cubes with half of the fresh lemon juice, ground cumin, ground coriander, turmeric, kosher salt, and black pepper. Let marinate at room temperature for 30 minutes.

   30 minutes

2. 2

   Preheat your oven to 350°F (175°C). In a large Dutch oven or heavy-bottomed pan, heat the ghee or olive oil over medium-high heat. Brown the marinated lamb on all sides for about 8 to 10 minutes total, working in batches if necessary. Transfer the browned lamb to a plate.

   10 minutes

3. 3

   Reduce the heat to medium. Add the sliced yellow onions to the pot and sauté for 5 to 7 minutes until softened and lightly browned. Add the minced garlic cloves and cook for 1 minute until fragrant.

   8 minutes

4. 4

   Return the lamb to the pot along with the Yukon gold potatoes, lamb or chicken broth, and the remaining fresh lemon juice. Bring the mixture to a simmer.

   5 minutes

5. 5

   If using a tagine, transfer the mixture into the tagine base and cover. Otherwise, cover the Dutch oven tightly with its lid. Bake in the preheated oven for 1.5 to 2 hours, until the lamb is fork-tender and the potatoes are completely soft.

   2 hours

6. 6

   Remove from the oven and let rest for 10 minutes. Garnish with chopped fresh cilantro before serving hot with flatbread or rice.

   10 minutes