Lamb curry recipe, lamb shanks and shoulders braised in curry sauce with potatoes, apples, raisins, and lemon. Serve with chutney, yogurt, and rice.
- 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.
1 Brown the lamb shanks on all sides: Preheat oven to 300° F. On stovetop, add the ghee or the butter-and-oil mixture to a large covered pot or Dutch oven and turn the burner to medium-high. Brown the meat well and remove it from pan.
2 Add curry powder: Add curry powder to the ghee or oil, turn the heat down to medium and cook gently for a minute or two.
3 Add onions and garlic and cook 5 minutes. Return lamb to pan.
4 Add coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken broth, salt and pepper. Cover the pot and put it in the oven. Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so.
5 Add the potatoes and cook for another 45 minutes.
6 Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or cayenne if you want things spicier. Serve over rice with chutney and yogurt.