Lamb Curry

Ingredients

• 2 lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone)
• 2 large onions, chopped
• 3-5 cloves of garlic, crushed
• 2 Tbsp ghee (clarified butter) or olive oil with butter
• 2 Tbsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 Meyer lemon sliced (with rind)
• 2 peeled and chopped apples (tart green granny smith if possible)
• 1/2 cup of raisins (my addition to Maria's recipe)
• 1 cup of chicken broth*
• 8 small red potatoes, quartered
• Chutney, yogurt, rice

Optional (my addition to Maria's recipe), marinate lamb pieces overnight.
Marinade: grind and mix with 2 Tbsp of olive oil

• 1 Tbsp of coriander seeds
• 1 Tbsp cumin
• 1 Tbsp curry powder
• 1 tsp fresh rosemary leaves
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth.

Method

1 Preheat oven to 300 degrees F. On stovetop, brown the meat in a little bit of olive oil in an oven-safe pan. Remove meat from pan.

2 Add ghee (or olive oil with a little bit of butter) to pan, add curry powder, cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return meat to pan.

3 Add sliced lemon, apples, raisins, chicken broth, salt and pepper. Put pan, covered, in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven.

Serve with chutney and yogurt over rice.

Serves 6.