Lamb Henry
Source of Recipe
the web
List of Ingredients
3 pound lamb shoulder, bone reserved and meat cubed, fat removed
6 tbsp olive oil
sea salt and freshly ground pepper
4 medium onions, halved lengthwise and thinly sliced
2 ounce piece fresh ginger, finely chopped
4 cloves garlic, peeled and minced
1 tbsp ground cumin
2 tbsp ground coriander
1 tbsp ground turmeric
1 tsp ground cayenne
1 cup whole milk or low fat yogurt
1 Granny Smith apple, grated
Recipe
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.
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