Celery
Carrots
Onions
Garlic
Vegetable Oil
Lamb Shoulder
Nutmeg
Ground Coriander
– Trim lamb and remove any large fat caps and cut to 1 ½" dice. – In a large bowl, mix the nutmeg, coriander, cumin, paprika, turmeric, salt and red pepper flakes.
Stir with a wooden spoon to coat the meat, and set aside for 20 minutes to rest. After 20 minutes, mix 3 tablespoon vegetable oil into meat mixture.
Heat 2 tablespoon vegetable oil in a large Dutch oven. Once shimmering, add celery, carrots, onions and garlic and 1 tablespoon salt and sauté until translucent.
Put ½ of the Lamb mixture into a hot 12" skillet and brown, adding 2 tablespoon white wine into the pan.
Once seared, add the lamb to the dutch oven and repeat the process with the other half of the meat.