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1
In a large skillet, heat the vegetable oil.
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2
Season the lamb chops with salt, pepper and cumin.
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3
Add the lamb to the skillet and cook over moderately high heat until browned, about 3 minutes per side.
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4
Transfer the lamb to a large plate.
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5
Preheat the oven to 350.
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6
Melt the butter in the skillet.
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7
Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until starting to soften, about 10 minutes.
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8
Reduce the heat to low and cook the onions until very tender, about 5 minutes.
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9
Sprinkle the onions with the turmeric and thyme and cook, stirring, until fragrant, 2 minutes.
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10
Scrape the onions into a bowl.
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11
Add the beef stock to the skillet and boil, scraping up the browned bits from the bottom, about 1 minute.
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12
Butter a 9-by-13-by-2 inch glass or ceramic baking dish.
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13
Spread half of the potatoes in the baking dish and season generously with salt and pepper.
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14
Spoon one-third of the onions over the potatoes and arrange the lamb chops on top.
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15
Cover with one-third of the onions and then the remaining potatoes; generously season the potatoes with salt and pepper.
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16
Top with the remaining onions.
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17
Pour the lager over the onions and then pour in the beef stock from the skillet.
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18
Cover the dish with foil and bake in the upper third of the oven for 1 hour.
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19
Uncover the baking dish, increase the oven temperature to 400 degrees and bake for about 30 minutes longer, until the potatoes are tender and the top is browned.
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20
Let the dish rest for 15 minutes before serving.
