Afghan Marinated Lamb (For Kabuli Pulao)

• 1 RawSpiceBar's Afghan Lamb Rub
• 1.5 pounds leg of lamb, cut in cubes
• 1/4 cup vegetable oil
• 1 medium onion
• 2 cloves garlic
• 1 cup water
• 1 dash salt and pepper to taste

1. Wash and pat meat dry. Season generously with salt and pepper.
2. Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
3. Add the garlic and RawSpiceBar's Afghan Lamb Rub and stir to combine flavors.
4. Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
5. Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
6. Remove the lamb and set aside in a bowl. Reserve the stock and lamb for using in kabuli pulao.

rub, lamb, vegetable oil, onion, garlic, water, salt

Taken from www.epicurious.com/recipes/member/views/afghan-marinated-lamb-for-kabuli-pulao-5791d26966d3727c0a1ce369 (may not work)