Sumac-Seasoned Lamb with Garlic and Onions

This dish features tender lamb marinated with garlic and sumac, sautéed with sweet onions for a delightful balance of flavors. The tanginess of sumac complements the rich lamb, creating a savory experience that is both traditional and creatively inspired. This recipe respects dietary needs while providing a hearty, satisfying main course.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 4 cloves garlic, minced
• 2 large onions, thinly sliced
• 2 tablespoons sumac
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, combine the lamb chunks with minced garlic, sumac, olive oil, salt, black pepper, cumin, and paprika. Mix well to coat the lamb evenly. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Heat a large skillet or Dutch oven over medium-high heat. Add the marinated lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the sliced onions to the skillet and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 10-15 minutes.
4. Reduce the heat to low, cover, and let it simmer for another 15-20 minutes, until the lamb is tender and fully cooked.
5. Garnish with fresh parsley before serving. Enjoy with rice or flatbread.