Lamb Curry Recipe

Name: Lamb Curry Recipe
Ingredients: 2 pounds boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks; 2 onions, chopped (about 3 - 4 cups); 3-5 cloves of garlic, crushed; 2-3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter; 2-3 tablespoons curry powder (to taste); 2 teaspoons salt; 1 tablespoon black pepper; 1 tablespoon ground coriander; 1 tablespoon cumin; 1 teaspoon fresh rosemary, chopped; 1 teaspoon thyme, dried; 2 slices of lemon, with rind (use 3 slices if using Meyer lemons); 2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups); 1/4 cup (40 g) of golden raisins; 1 1/2 cups (350 ml) chicken stock; 1 1/2 pounds (680 g) small potatoes, quartered; 2 cups basmati rice; 1 tablespoon chutney

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This savory, tender lamb curry can be made on the stovetop or in the pressure cooker. Serve simply with a pot of steamed rice and dinner is ready.

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Ingredients

2 pounds boneless (or 3 pounds bone-in), lamb stew meat, lamb shanks, and/or lamb shoulder steaks
2 onions, chopped (about 3 - 4 cups)
3-5 cloves of garlic, crushed
2-3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
2-3 tablespoons curry powder (to taste)
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon fresh rosemary, chopped
1 teaspoon thyme, dried
2 slices of lemon, with rind (use 3 slices if using Meyer lemons)
2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)
1/4 cup (40 g) of golden raisins
1 1/2 cups (350 ml) chicken stock
1 1/2 pounds (680 g) small potatoes, quartered
2 cups basmati rice
1 tablespoon chutney