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1
In a nonreactive bowl, toss the lamb with the curry pwdr, pepper, grnd ginger, fresh ginger and cloves.
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2
Set aside.
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3
In a large nonreactive casserole, heat the extra virgin olive oil.
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4
Add in the onions and garlic and cook over moderate heat till softened and lightly golden brown, about 10 min.
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5
With a slotted spoon, transfer the onions to a large bowl and set aside.
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6
Increase the heat to high.
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7
Working in batches, add in the meat to the casserole and cook, turning, till browned on all sides.
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8
As each batch is done, transfer it to the bowl with the onions.
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9
Reduce the heat to moderately high.
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10
Return all the meat and the onions to the casserole and add in the vermouth, apples and 1 c. of water.
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11
Bring to a boil.
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12
Reduce the heat to low and simmer gently, stirring occasionally, till the meat is very tender, about 1 1/2 hrs.
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13
With a large slotted spoon, transfer the meat to a large platter or possibly plate.
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14
Increase the heat to high and boil the sauce, stirring frequently, till thickened, about 10 min.
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15
Add in the salt and lime juice and return the meat to the casserole.
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16
(The recipe can be prepared to this point up to 3 days ahead.
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17
Let cold completely, then cover and chill).
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18
Cook just till heated through, about 2 min.
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19
Transfer the lamb curry to a serving dish.
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20
Pass the rice and assorted condiments separately.
