Tanjia El Saghir (Small 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 1.5 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.