Recipe provided by | TWO PURPLE FIGS
INGREDIENTS
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.
In a sheet pan, season the lamb slices with spice and toss it well.
Over medium high heat, preheat a sauce pan with the olive oil. Add the seasoned lamb, onions and garlic. Sauté for 3 minutes and cook for another 40 minutes until the lamb juices have evaporated.
Add in the tomatoes, potatoes, salt and toss them well with the lamb slices. Add the fresh rosemary sprigs, cover the pan and roast int he oven for about 1 hour until the potatoes and lamb are tender. 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! Or just serve with a salad for a lower carb meal. Enjoy