Yemeni Spiced Lamb with Cumin and Paprika

Method

1. Heat olive oil in a large pot over medium heat.
2. Add cumin and paprika, sauté for 1 minute until fragrant.
3. Add lamb, salt, pepper, and cayenne; cook until browned.
4. Pour in water or stock, bring to a simmer, and cook for 1.5 hours until tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.