I love lamb and curry. Curry dishes are a lot of fun. When preparing this dish, use ceramic bowls and avoid metal utensils. The curry can stain other bowls and the metal utensils can leave a metallic taste in your mouth.
2 lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone) Marinade the lamb overnight in the marinade recipe below
2 large onions, chopped
3-5 cloves of garlic, crushed
2 Tbsp clarified butter or olive oil with butter
2 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1 Meyer lemon sliced (with rind)
1 cup of chicken broth
8 small red potatoes, quartered
1 Tbsp of coriander seeds
1 Tbsp cumin
1 Tbsp curry powder
1 tsp fresh rosemary leaves
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
and mix with 2 Tbsp of olive oil
Preheat oven to 300 degrees F. On stovetop, brown the meat in a little bit of olive oil in an oven-safe pan. Remove meat from pan.
Add butter or olive oil with a little bit of butter to pan, add curry powder, cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return meat to pan.
Add sliced lemon, chicken broth, salt and pepper. Put pan, covered, in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven.
Serve with rice or in a pita with shredded lettuce.