Ingredients
Meatballs:
2 tablespoons of olive oil
3 pounds of American Lamb shoulder, sliced into thin slices (about a quarter inch thick)
1 1/2 teaspoon of kosher salt
2 teaspoons of black pepper
1 teaspoon of ground nutmeg
1 1/2 teaspoons of all spice
1 teaspoon of turmeric
2 teaspoons of dried oregano
1 teaspoon of cinnamon
2 onions, finely diced
5 cloves of garlic, minced
2 cups of diced tomatoes (canned, with the juices)
1/2 cup of stock (beef, chicken or veggie)
3 Russet potatoes, peeled and sliced into rounds
3 sprigs of fresh Rosemary
1 teaspoon of salt
1 onion sliced
1 bell pepper sliced
Directions
Preheat the oven to 375 degrees.
Season the lamb chunks with salt, pepper, nutmeg, all spice, tumeric, oregano, cinnamon and toss well.
In a pan over medium-high heat, preheat the oil. Add the seasoned lamb and brown the pieces on all sides. Add the onion and garlic, saute for 3 minutes.
In a large oven-safe, lidded pan/pot, dump the lamb, onions, garlic, tomatoes, pototatoes, bell peppers, stock, salt, and rosemary sprigs. Cover and roast the dish until the potatoes are tender and the lamb is cooked through, about an hour.
If there’s still some liquid in the pan, you can remove the cover and let it roast for 15 extra mins until it dries out a little. There will be some sauce at the bottom of the pan which is perfect for mopping with bread or serving over rice!