Jim made this most delicious lamb curry last night! We didn't have any lemons -- he was about to make it without them, and I jumped into the little Chico (one of the most common little VW's here in SA) and drove to the little shopping center to get some. We were glad I did, as that lemon made this curry exquisite! We skipped the raisins -- up to you. Try it!

2 lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone)
2 large onions, chopped
3-5 cloves of garlic, crushed
2 Tbsp ghee (clarified butter) or olive oil with butter
2 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1 lemon sliced (with rind)
2 peeled and chopped apples (tart green granny smith if possible)
1/2 cup of raisins (my addition to Maria's recipe)
1 cup of chicken broth
8 small red potatoes, quartered
Chutney, yogurt, rice

Optional, marinate lamb pieces overnight.
Marinade: grind and mix with 2 Tbsp of olive oil
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

Preheat oven to 350 degrees F. On stove, brown the meat in a little bit of olive oil in an oven safe pan. Remove meat from pan. Add ghee (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, apples, raisins, chicken broth, salt and pepper. Put pan in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven. Serve with chutney and yogurt over rice.

Serves 6.