Lamb or mutton curry is a common dish in much of South Asia. While many versions already include lemon, we bump up the citrus volume to create a fresh take on a classic. You can also substitute Limoneira® Meyer lemons for a softer tang.
Add the ghee to a heavy skillet or Dutch oven over a medium heat, along with the cinnamon stick and fresh thyme. Cook for a minute or two.
Next, add the onions and shallots, and saute until lightly browned, or abotu 7 to 8 minutes, stirring frequently.
When the onions have started to caramelize, add the ginger and garlic, and continue to cook as you stir.
When the garlic and ginger are fragrant, add the lamb, and cook, stirring frequently to brown all sides.
When the lamb is browned, add the tomatoes, Cayenne pepper, paprika, garam masala, salt, pepper, turmeric and cumin. Cook and stir for another 2 or 3 minutes until the flavors begin to blend.
Stir in the yogurt, then the chicken stock. Add the lemon slices, and bring the mixture to a boil. Cover and lower the heat. Simmer for 1 1/2 to 2 hours, until the meat is the desired level of tenderness. It should be fork tender, with most of the liquid absorbed.
Sprinkle with chopped cilantro and serve over basmati rice.
Notes
Note: * You can substitute 1 tablespoon of extra virgin olive oil + 1 tablespoon of butter for the ghee in a pinch. * For bone-in lamb, use about 3 pounds.