Dry lamb and toss with salt, pepper, onion powder, garlic powder, paprika, and flour

Sear lamb in duck fat in small batches, reserve

Sauté onions, celery, carrots. Deglaze pan with Jack Daniels, reduce au sec. Add remaining flour, stir. Whisk in stock or water.

Add remaining spices and garlic, reserved lamb, and potatoes. Bring to a simmer and cook for 1h30 to 2h30 until lamb is fork tender

Seaseon to taste with lemon juice and salt. Serve warm with cilantro lemon rice.