1 pound ground lamb
1 cup olive oil
6 large potatoes, peeled and cubed
1 1/2 cups chopped onion
1 lime, zested and juiced
3 whole cloves
1/2 onion, chopped
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
2 teaspoons paprika
4 green onions, chopped
1 dash black pepper
3 cups beef broth
4 clove garlic, minced
Bring a large pot of water to a boil. Add lamb and cook for 15 minutes. Cover, reduce color, steam the liquid. Reduce temperature to medium-low and saute, preserving color, 3 minutes; remove from heat.
While lamb is cooking, put oil in a large skillet over medium heat and add potatoes and onion. Bring to a boil and cook until opaque, 15 to 20 minutes; reduce heat to stew, stirring occasionally. Remove from heat and stir in the oil and lemon juice.
Stir in the pepper, salt and Worcestershire sauce; stir to render crushed meat dry. Stir the garlic into the mixture, transfer to 4 separate bowl, and coat evenly over meat. Transfer meat to a serving bowl.
Spoon half of the meat mixture over the hot collard greens, wash over all vegetables and serve bowl in browned plastic wrap (collards are also delicious).