Braised lamb with potatoes and curry

Ingredients:

• 4 legs of lamb (about 2.7 kg total)
• 450 g sweet potatoes, halved
• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 1 tbsp. curry powder
• 1 teaspoon ground allspice
• 1/2 tsp paprika
• 1 red pepper, seeded and chopped
• 3 cloves garlic, minced
• 8-10 sprigs of fresh thyme
• 3 cups frozen pearl onions (340 g), thawed first
• 1 hot chili pepper or habanero
• 4 cups chicken broth
• Chopped fresh cilantro for garnish
• 2 cups rice for garnish (see recipe below)

Preparation:

1. Season the lamb with salt and pepper on all sides. Pour olive oil into a casserole dish and place over medium heat. When the oil is hot, add the legs and fry until golden brown.
   
   Place the drumsticks on a plate and add the butter, curry powder, allspice, and paprika to the pot. Stir with a wooden spoon until the spices are fragrant and darken. Cook for about 2 minutes.
2. Add the onion, bell pepper, garlic, thyme, and chili pepper, then season with salt and pepper. Cook for 5 minutes until the vegetables are soft and golden brown from the spices. Stir thoroughly, then return the drumsticks to the pot. Add the chicken broth, cover, and bring to a boil.
3. Simmer over low heat for about 2 hours, stirring occasionally, until the lamb is tender. Taste and adjust seasoning if necessary, then add the sweet potatoes and simmer until tender, about 30 minutes more. If serving the next day, refrigerate and skim off any excess fat before reheating.
   
   Serve the lamb shanks over a bed of rice (recipe below) and garnish with chopped cilantro.
   
   Correct rice: Rinse the rice three times to remove the starch. Place the rice in a medium saucepan and add enough water to cover the rice by 1/2 inch (1.2 cm), or if you place your thumb in the rice, the water should reach the middle of your fingernail. Bring the rice to a boil, cover, and cook until the liquid has evaporated, about 15 minutes. Remove the saucepan from the heat and let the rice sit for another 5 minutes. Do not open the lid.