Review of last recipe - Chocolate Chip Brandy Souffle - The photo looked so nasty, I didn't want to post it. Word to the wise ... I chopped up chocolate chips instead of grating a piece of chocolate so all the pieces went to the bottom.  Still, it was quite tasty!

TODAY'S RECIPE - LEMON LAMB WITH POTATOES
A Middle Eastern inspired lamb stew layered with potatoes.

Serves 6

1/4 cup lemon juice
1 tbsp oil
1 lg garlic clove, crushed
1/4 tsp coriander seed, ground
pinch of ground pepper
2 lbs. lamb (from neck, shoulder or shank, trimmed of excess fat and cut into 1" cubes

1 tbsp butter
1 tbsp oil
3 medium onions, chopped
1/8 tsp cumin seed
pinch of ground allspice
2 cups beef stock
3 tbsp tomato paste

1 1/2 lbs. potatoes; boiled until tender, peeled and thinly sliced
4 scant tbsp fresh coriander leaves (aka cilantro)
2 tbsp lemon juice

Combine lemon juice, 1 tbsp oil, garlic, coriander and pepper in shallow large dish.  Add lamb and stir to coat.  Cover and refrigerate 24 hours, stirring mixture occasionally.

Remove meat from marinade using slotted spoon; reserve marinade.  Pat meat dry.  Heat butter and oil in heavy large aluminum skillet over medium-high heat.  Add lamb in batches and brown on all sides.  Transfer lamb to 3-4 qt saucepan or dutch oven.  Pour off all but thin film of fat from skillet.  Place skillet over medium-low heat, all onion and cook until soft, stirring frequently.  Blend in cumin and allspice and cook for 30 seconds.  Add stock, tomato paste and reserved marinade and stir, scraping up any browned bits.  Bring mixture to boil.  Pour over lamb.

THIS IS WHERE THE RECIPE ENDS (I DIDN'T CLIP THE REMAINING DIRECTIONS!).  Have to punt here... I will be layering the sliced potatoes over the lamb, adding the rest of the lemon juice and basting with the sauce.  Serving with cilantro on top.