Lamb Henry
 
1   lamb shoulder, about 3 lbs. bone reserved
  and meat cut into 2 in. cubes, fat removed
6 Tbsp  olive oil (i find i use much less)
  sea salt and freshly ground pepper
4 medium  onions, halved lengthwise and thinly
  sliced
  one 2 oz. piece fresh ginger, finely chopped
4   plump cloves garlic, peeled and minced
1 Tbsp  ground cumin
2 Tbsp  ground coriander
1 Tbsp  ground turmeric
1 tsp  ground cayenne
  i throw in 1/2 tsp. garam masala)
1 cup  whole milk yogurt (the organic dept.
  of my grocery store has this; if you can't
  get substitute low fat)
1   firm, acidic apple, like granny smith, grated
 
in large casserole, heat 3 tbsp. oil over medium high heat. add lamb and 
bones in batches (don't crowd) and brown meat on all sides. as meat 
browns remove with tongs to separate pan and sprinkle with salt and 
pepper. continue until all lamb is browned and seasoned. 
 
add onions to fat in pan and saute, scraping up any brown bits. continue 
cooking until onions are soft and golden brown, about 15 minutes. add 
ginger and garlic and cook for one minute more. add spices and cook til 
fragrant, about 15 secs. add lamb and any juices that have accumulated, 1 
cup water, yogurt and grated apple. stir to blend. liquid should barely 
cover meat. cover, simmer gently turning lamb regularly until very tender 
(1 1/2 to 2 hrs.) taste for seasoning. remove and discard bone. serve 
(or refrigerate overnight, remove fat that has risen, if desired) and 
reheat gently. serve with rice. 
 
four to six servings 
 
(note: we like this with couscous instead of rice) 
 
-- 
(ID: 13769) Mirror: rec.food.recipes: Wed, Mar 26, 2003


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