Brown butter in a large pan. Rub lamb with salt, cinnamon, and coriander powder. Put lamb in the pan spice side facing down, sear.

Flip lamb, add chicken stock, onion, bay leaf, tamarind paste, brown sugar, honey, and ginger. Stir.

Put a lid on the pot and bake the lamb covered for 2 hours at 285 degrees Fahrenheit. Stir the lamb and sauce mixtureatthe1-hour mark.

After 2 hours, lamb should fall apart to the touch. Put all of the braising liquid into a sauce pot and reduce for up to one hour. Add xanthan gum to help thicken sauce.

Transfer lamb back into sauce and serve on skewers or on top of rice with fried bananas or plantain. Enjoy!