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1
Put the lamb in a large self-sealing plastic bag.
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2
Combine all the ingredients for the marinade and add to the bag.
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3
Marinate the lamb for 2 hours at room temperature or overnight in the refrigerator.
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4
If refrigerated, let come to room temperature for 30 minutes before proceeding.
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5
Prepare a medium heat fire (325F) in a wood-fired oven or cooker.
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6
Drain the meat and pat dry.
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7
Rub it with olive oil and dust with salt and pepper.
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8
Roast the garlic, tomatoes, and poblano chiles in a dry cast-iron skillet over high heat until the skins are toasted and blistered.
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9
Transfer to a plate and let cool to the touch.
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10
Peel and seed the tomatoes and chiles.
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11
Finely chop all.
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12
Heat the olive oil in a nonreactive skillet over medium heat until it shimmers.
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13
Add the onions, cumin, red pepper flakes, allspice, and ginger and saute for 5 minutes.
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14
Add the chopped vegetables and vinegar, then place the lamb on top of the mixture.
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15
Add 1 1/2 cups of the stock.
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16
Spoon some of the onion mixture over the lamb.
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17
Cover tightly with a lid or aluminum foil and place in the oven to cook for 45 minutes, or until the vegetables have melted slightly.
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18
In a separate bowl, combine the drained yogurt and cornstarch.
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19
Stir the remaining stock and the drained yogurt mixture into the lamb.
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20
Cover and return to the oven to cook for another 30 minutes, or until the lamb is fork-tender.
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21
The sauce will look curdled at this point.
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22
Transfer the lamb to a plate and use a hand blender to smooth the sauce, then return to medium heat, uncovered, to thicken, about 15 minutes.
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23
Add the braised lamb, cover with some of the sauce and return to the oven, uncovered, to heat through.
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24
Serve the lamb hot over couscous, topped with the sauce and garnished with parsley.
