Lamb Henry

Photo: flickr user avlxyz

Ingredients

1 lamb shoulder*

6 tablespoons olive oil (I find I use much less)

sea salt and freshly ground pepper

4 mediums onions, halved lengthwise and thinly sliced

1 2 oz. piece fresh ginger, finely chopped

4 clv garlic, peeled and minced

1 tablespoon ground cumin

2 tablespoons ground coriander

1 tablespoon ground turmeric

1 teaspoon ground cayenne

1/2 teaspoon garam masala

1 cup whole milk yogurt

1 firm, acidic apple, like Granny Smith, grated

Preparation

(The organic dept. of my grocery store has whole milk yogurt; if you can't get substitute low fat)

*1 lamb shoulder, about 3 lbs. bone reserved and meat cut into 2 in. cubes, fat removed

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.

Yield: 4 servings

(Note: we like this with couscous instead of rice)