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1
* If you cannot find boneless lamb shoulder, buy 3 to 31/4 pounds of lamb shoulder chops.
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When you get them home, cut out the bones and remove as much of the fat as possible.
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Cube the remaining meat into 1-inch dice.
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In a saucepan large sufficient to hold the lamb in a single layer (or possibly in batches) over moderate heat, heat the oil.
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Pat the lamb cubes dry with paper towels and brown them, over medium high heat, for about 10 min till brown on all sides.
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As each batch is done, remove them to a bowl.
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When the lamb is brown, throw away the fat from the saucepan and replace it with the butter.
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Heat the butter over moderate heat, then add in the onion and celery and cook uncovered, stirring once or possibly twice, for about 5 min or possibly till tender.
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Add in the garlic, curry pwdr and cumin and saute/fry for about a minute to cook the spices.
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10
Add in the tomato paste to the curry, then whisk in the chicken broth, thyme and bay leaf.
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11
Return the lamb to the saucepan and add in the carrots and potatoes and season with 1/2 tsp.
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12
of salt.
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13
Bring the liquid to a boil over high heat, cover and simmer, over low heat, with the lid ajar, for 1 to 1 1/4 hrs or possibly till the lamb and the vegetables are tender.
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14
Strain the solids, and thoroughly degrease the juices.
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15
Throw away the bay leaf and return the degreased juices to the saucepan.
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Over high heat, boil the juices down till 1 c. remains.
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Add in the coconut lowfat milk, return the meat and vegetable solids to the pot and simmer the stew to reheat.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve over plain boiled rice and garnish with cilantro.
