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1
Put the oil in a large deep skillet with a lid and turn the heat to medium-high.
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2
A minute later, add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches).
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3
It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper.
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4
Adjust the heat so the pieces brown as rapidly as possible without burning.
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5
After each has browned on 2 sides, remove it from the pan and add another piece or two.
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6
The entire browning process will take 10 to 15 minutes.
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7
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.
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8
Turn the heat back to medium and add the garlic; wash and slice one of the lemons and add it also.
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9
Cook for about 30 seconds, then add the liquid.
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10
Raise the heat to high and let the liquid bubble away for a minute.
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11
Return the meat to the pan and cover; adjust the heat so the mixture bubbles very gently.
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12
(If it cooks too quickly, you may have to add a little water once or twice.)
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13
Cook, undisturbed (you can stir occasionally if you want to, but its unnecessary), until the meat is very tender, about 1 1/2 hours.
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14
Taste and adjust the seasoning, then serve over the rice with the other lemon cut into wedges.
