Tanjia El Kebir (Large Slow-Cooked Lamb Stew)

Method

1. Brown lamb in a pot with oil, set aside.
2. Sauté onion, add tomatoes, carrots, potatoes, and peppers.
3. Return lamb to pot, add spices, and simmer for 2 hours.
4. Add more water if needed, cook until lamb is tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.