Back to 6 servings 2.5 pounds bone-in lamb (shoulder, shank, or ribs), cut into 2-inch pieces 9 cups cold water, enough to cover the lamb 2 large onions, peeled, cut into quarters or thick wedges 3.5 medium carrots, peeled, cut into large chunks 3.5 medium potatoes, peeled, cut into large chunks 2.5 medium tomatoes, quartered, or one 14.5 oz can diced 1 large bell pepper, cored, seeded, cut into large pieces 5 cloves garlic, minced or thinly sliced, added near the end 0.5 cup fresh cilantro or parsley (or a mix), chopped, for garnish 1.5 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon freshly ground black pepper 2.5 bay leaves 1 teaspoon sweet paprika, optional salt, to taste 0.5 lemon, juice, optional, for a final squeeze 2.5 tablespoons vegetable oil, for browning the lamb
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1 Step 1: Pour the oil into a big, heavy-bottomed pot or Dutch oven and warm it over medium-high heat. Sear the lamb in several batches, leaving space between the pieces so they brown rather than steam. Turn each piece until every side is a rich, dark brown, roughly 8 minutes a batch.2 Step 2: Put all the browned lamb back into the pot and pour in enough cold water to cover it. Set the pot over medium heat and let the liquid come up to a gentle simmer. Spoon off the scum as it rises until the broth looks clear. Drop in the bay leaves along with a good pinch of salt, then turn the heat down to low.3 Step 3: Cover and simmer gently, with only small, occasional bubbles, for about 1.5 hours until the lamb is fork-tender and pulls easily from the bone.4 Step 4: Add the onions and carrots and simmer for 20 to 30 minutes.5 Step 5: Add the tomatoes and bell pepper and simmer for about 15 minutes.6 Step 6: Add the potatoes and simmer for 20 to 25 minutes, until tender but still holding their shape.7 Step 7: Stir in the cumin, coriander, black pepper and optional paprika, then add the garlic and cook for 5 minutes more.8 Step 8: Taste and adjust the salt, add a squeeze of lemon juice if you like, then ladle into deep bowls with lamb, vegetables and plenty of broth. Garnish generously with the fresh herbs.getsaucepan.com/r/022fdf67-aaed-5273-9fa2-be2b02902cad
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