Lamb Adobo Stew with Cilantro Nutmeg Rice and Yogurt Sauce

  I was consumed by making this lamb dish.

Could not afford the mince i wanted for lamb burgers and blue cheese but found a small piece of lamb leg, boneless, for 2.75 and thought, oh lamb.
so i made this adobo. I noticed this other website had the same recipe after this how to (linked below), without the potatoes, but i appreciated the ratio in the how to so i used it as a guide.

I added carrots and did not use chilies.
Took forever, 1.5 hours simmering

the vinegar would not burn through and i kept taking the potatoes out and putting them back in, undecided on the process. the house smelled like vinegar stew for a bit.
i think another way was to cook the vinegar and soy sauce only till the vinegar was gone then add water to stew.
then made parboiled rice with cilantro stalk and nutmeg by sauteeing the finely chopped cilantro stalk and nutmeg, then added rice and water.
made a yogurt sauce with finely sliced onion and finely chopped cilantro leaves and dash of salt.
i saved the fried garlic and onions for garnish and adding later on. also put some honey on the plate which was really nice. thought i wouldnt eat that fried garlic with salt but i did, i ate all of it. omg so good. since i stopped eating garlic i really notice the smell now when you eat the actual garlic, ala Buddhist food.
 anyway this dish turned out yum!

from: https://www.wikihow.com/Cook-Lamb-Adobo