MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Henry
Categories: Lamb/mutton, Herbs, Fruits, Dairy, Chilies
Yield: 6 Servings

3 lb Lamb shoulder; bone reserved
- meat diced, fat removed
6 tb Olive oil
Sea salt & fresh ground
- pepper
4 md Onions; halved lengthwise,
- thin sliced
2 oz Fresh ginger; fine chopped
4 cl Garlic; peeled, minced
1 tb Cumin
2 tb Ground coriander
1 tb Ground turmeric
1 ts Ground cayenne pepper
1 c Whole milk or yoghurt
1 Tart apple; grated

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 seconds.

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 hours).

Taste for seasoning. Remove and discard bone. Serve (or
refrigerate overnight, remove fat that has risen, if
desired) and reheat gently. Serve with rice.

RECIPE FROM: https://www.cdkitchen.com

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