Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Lamb Henry
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- #1977
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds lamb shoulder, bone reserved and meat cubed, fat removed
6 tablespoons olive oil
sea salt and freshly ground pepper
4 medium onions, halved lengthwise and thinly sliced
2 ounces fresh ginger, finely chopped
4 cloves garlic, peeled and minced
1 tablespoon cumin
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cayenne pepper
1 cup whole milk or low fat yogurt
1 Granny Smith apple, grated
directions
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.
added by
r_puckett
nutrition data
679 calories, 54 grams fat, 15 grams carbohydrates, 33 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
This is not lamb henry - lamb henry is a slowly braised joint smeared with crushed garlic and rosemary. Traditionally served with a redcurrant and mint sauce.