Spicy Shoulder Of Lamb
|Onions||6 Medium, finely chopped|
|Lamb shoulder||1 1⁄2 Pound, cut in 3/4-inch cubes|
|Chopped coriander||1 1⁄2 Tablespoon|
|Grated ginger||1 Teaspoon|
|Red chilies||To Taste|
|Yogurt||1⁄2 Cup (8 tbs)|
|White seedless raisins||1⁄4 Cup (4 tbs)|
|Tart apple||1 Small, chopped|
|Tomatoes||3 , peeled, seeded, and chopped|
|Red wine||1⁄2 Cup (8 tbs)|
In a deep 10-inch pan that has a lid, cook onions in butter until well browned.
This takes 8-10 minutes, as a lot of moisture is given off by the onions.
Add lamb, coriander, turmeric, cumin, and ginger.
Cook over medium heat, stirring constantly, 10-12 minutes.
Add chili, salt, pepper, yogurt, raisins, apple, and tomatoes.
Stir well with wooden spoon and cook without a lid until all moisture has been absorbed, which takes 25-30 minutes (there is a lot of moisture).
Add wine, cover, cook until meat is tender, 20-30 minutes.