Subj : St. Henry 08
To   : All
From : Dave Drum
Date : Mon Jul 12 2021 20:15:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Whatever you dwell on in the conscious grows in your experience"BrianTracy
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