Aromatic Kenyan Slow-Cooked Lamb Skillet

Assemble the ingredients: lamb, bay leaf, cinnamon, potato, butter, parsley, coriander.

Warm oil in a heavy pot. Add the lamb and cook until slow-cooked.

Stir in the aromatics and spices — the backbone of Kenyan flavors.

Add the remaining ingredients and cook gently, stirring occasionally, until tender.

Taste and adjust seasoning; the flavor should deepen as it cooks.

Plate and serve with traditional Kenyan accompaniments such as bread, rice, or fresh herbs.