Braised Lamb With Pickled Onions

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Ingredients

One 5-pound boneless lamb shoulder, tied

6 1/2 cups water

3 bell peppers—1 red, 1 yellow and 1 green, cut into 1/2-inch dice

2 large white onions, 1 cut into 1/2-inch dice and 1 thinly sliced lengthwise

One 14 1/2-ounce can diced tomatoes, juices reserved

Kosher salt and freshly ground pepper

4 whole cloves

2 teaspoons coriander seeds

Two 3-inch cinnamon sticks

1/2 cup distilled white vinegar

1 teaspoon sugar

1 pound masa harina (4 cups)

3/4 cup pure olive oil

1/2 cup cilantro leaves

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