Lamb Curry

What a blessing it is to have friends, and parents of friends, who cook. I had this dish at my friend Elizabeth Abbott’s parent’s house and begged her mother Maria for the recipe, which, thankfully, she gave me.
I changed it ever so slightly – added some raisins to the mix, and upped the spices. When at their house again recently, I showed Maria her recipe on the site. Delighted yet also surprised, she remarked, “But I don’t use raisins!,” and then added, “but that’s not a bad idea.”
Whew. Saved by the spirit of experimentation. Maria is one of those people who is such a good cook, you are inspired to learn how just by being around her. Thank you Maria!

Lamb Curry Recipe

Ingredients

• 2 lamb shanks AND 2 lamb shoulder steaks (yielding about 2 lbs of meat without the bone)


• 1 large onions, chopped, about 3 1/2 cups


• 3-5 cloves of garlic, crushed


• 2-3 Tbsp ghee (clarified butter) or 1 Tbsp olive oil with butter


• 2-3 Tbsp curry powder


• 2 tsp salt


• 1 Tbsp black pepper


• 1 Tbsp ground coriander


• 1 Tbsp cumin


• 1 tsp fresh rosemary, chopped


• 1 tsp thyme, dried


• 1/2 Meyer lemon sliced (with rind)


• 2 peeled and chopped apples (tart green granny smith if possible), about 2 cups


• 1/4 cup of raisins (my addition to Maria's recipe)


• 1 1/2 cups chicken broth*


• 8-12 small potatoes, quartered, about 1 1/2 pounds


• Chutney, yogurt, rice

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

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