Lamb Henry Recipe

Name: Lamb Henry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb shoulder; 6 tablespoons olive oil I find I use much less; sea salt; freshly ground pepper; 4 onions mediums, halved lengthwise and thinly sliced; 2 ounces fresh ginger finely chopped; 4 garlic peeled and minced; 1 tablespoon ground cumin; 2 tablespoons ground coriander; 1 tablespoon ground turmeric; 1 teaspoon ground cayenne; 1/2 teaspoon Garam Masala; 1 cup whole milk yogurt; 1 apple firm, acidic, like Granny Smith, grated; 1 lamb shoulder; 3 pounds bone; meat

Servings: persons

1 lamb shoulder
6 tablespoons olive oil I find I use much less
sea salt
freshly ground pepper
4 onions mediums, halved lengthwise and thinly sliced
2 ounces fresh ginger finely chopped
4 garlic peeled and minced
1 tablespoon ground cumin
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cayenne
1/2 teaspoon Garam Masala
1 cup whole milk yogurt
1 apple firm, acidic, like Granny Smith, grated
1 lamb shoulder
3 pounds bone
meat

1
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.
2
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 secs. 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
3
(1 1/2 to 2 hrs.) Taste for seasoning. Remove and discard bone. Serve
4
(or refrigerate overnight, remove fat that has risen, if desired) and reheat gently. Serve with rice.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lamb shoulder, 6 tablespoons olive oil I find I use much less, sea salt, freshly ground pepper, and more.

Yes, Lamb Henry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Henry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions