Directions

1. 1. Put the oil in a large deep skillet with a lid and turn the heat to medium-high. A minute later, add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches).
2. 2. It will take 3 or 4 minutes for the pieces to brown, when they do, turn them and sprinkle them with salt and pepper. Adjust the heat so the pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove it from the pan and add another piece or two.
3. 3. The entire browning process will take 10 to 15 minutes.
4. 4. When all the meat has been removed from the pan, turn off the heat and wait a minute for the pan to cool a bit.
5. 5. Turn the heat back to medium and add the garlic, wash and slice one of the lemons and add it also.
6. 6. Cook for about 30 seconds, then add the liquid. Raise the heat to high and let the liquid bubble away for a minute. Return the meat to the pan and cover, adjust the heat so the mixture bubbles very gently.
7. 7. (If it cooks too quickly, you may have to add a little water once or twice.)
8. 8. Cook, undisturbed (you can stir occasionally if you want to, but it's unnecessary), until the meat is very tender, about 1 1/2 hours.
9. 9. Taste and adjust the seasoning, then serve over the rice with the other lemon cut into wedges.