hey, we discovered a great way to always have lamb. last Fall, while driving around the countryside, we saw a farmer's sign for lamb for sale. Well, I called and sure enough there it was, a half lamb all butchered, cut and wrapped for the deep freeze. It has been wonderful We are down to one package of lamb stew meat and a leg of lamb, which I'm planning for Easter dinner. I was vary pleased with the quality and the cleanliness of the meat. i plan to do the same next Fall, but may buy a whole lamb next time

Sounds really good! In terms of basic Punjabi cuisine,we would fry some ginger with the onions and garlic. Then add some red pepper, garam masala(ground cloves,cumin,black pepper main ingedients)fry/sear the lamb till its half cooked,(throw on some salt too,if you havent)then add some tomato(sauce,canned, fresh,any combo) cook until thick and dark,then add some water.(broth could work) Cover ,and let simmer. Near the end,you could add some yogurt/sour cream.
Possibly even garnish with cilantro. We generally serve with naan or parathas,but rice works too.
There are fancier recipes,but this the usual homemade fare.

This recipe resulted in a lovely braised lamb dish with the curry kick I was hoping for. My experience, though, was that it needed more liquid. I cooked it covered in the oven, which may have been intended. Thanks for the easy and satisfying meal.

I agree with ping (October 12, 2007). My husband and I tried this recipe for dinner today and we were overwhelmed and disappointed by the extremely bitter taste. Do you think that this would have been better with lemon zest and lemon juice instead of the whole lemon with the bitter white part - or did we just do something wrong?

Lemons come in all shapes and sizes, and depending on when in the season the pith will be more or less bitter. You may be better off using a Meyer lemon, which is milder, using only half a lemon, or just grating some lemon zest to taste. ~Elise

The lamb curry was amazing! thought it was just right! Thank you for the easy recipe! Daniele

I've heard that cooking lemons for a long time produces a bitter taste and that they should only be added at the end. The comments here seem to indicate that this is true. I'll have to give the recipe a try.

We loved this recipe. Made it for a bookclub dinner to discuss a book on the Mughal history of Delhi. I did not have time to marinate the meat, so I added the cumin, corinader seeds, thyme and rosemary to the broth. I sliced one whole regular lemon into a doubled recipe, and found the fruit overall delightful, not bitter. We served it with basmati rice, this veggie curry http://www.epicurious.com/recipes/food/views/Curried-Cauliflower-and-Chickpea-Stew-352533 and the regular assorted sides.