wow - what a fab looking kitchen. Thanks for the recipe too. Just the meal for this time of year.

Elise, any recommendations on where to get good lamb in Sacto?

- Lee

Hi Carol - Maria has created one of the coolest kitchen's I've ever seen. Someday....

Hi Lee - The two places we go for all our meat and fish are Corti Bros. and Whole Foods. I would start with Corti's.

hey, we discovered a great way to always have lamb. last Fall, while driving around the countryside, we saw a farmer's sign for lamb for sale. Well, I called and sure enough there it was, a half lamb all butchered, cut and wrapped for the deep freeze. It has been wonderful We are down to one package of lamb stew meat and a leg of lamb, which I'm planning for Easter dinner. I was vary pleased with the quality and the cleanliness of the meat. i plan to do the same next Fall, but may buy a whole lamb next time

Hi Joyce, that's a great idea, especially if you have a big enough freezer.

Sounds really good! In terms of basic Punjabi cuisine,we would fry some ginger with the onions and garlic. Then add some red pepper, garam masala(ground cloves,cumin,black pepper main ingedients)fry/sear the lamb till its half cooked,(throw on some salt too,if you havent)then add some tomato(sauce,canned, fresh,any combo) cook until thick and dark,then add some water.(broth could work) Cover ,and let simmer. Near the end,you could add some yogurt/sour cream.
Possibly even garnish with cilantro. We generally serve with naan or parathas,but rice works too.
There are fancier recipes,but this the usual homemade fare.

Nice one punjab, please more easy recipes like this. I live in India and sometimes the recipes are sooo complicated!

This recipe resulted in a lovely braised lamb dish with the curry kick I was hoping for. My experience, though, was that it needed more liquid. I cooked it covered in the oven, which may have been intended. Thanks for the easy and satisfying meal.

Thanks again Elise! This was delicious tasting and just the simple kind of recipe we were after for a lamb curry, except the lemon rind seemed to give the dish a quite strong bitter edge. The initial smells and tastes were lovely, but the bitter aftertaste was a bit disappointing. Did we do something wrong?

I agree with ping (October 12, 2007). My husband and I tried this recipe for dinner today and we were overwhelmed and disappointed by the extremely bitter taste. Do you think that this would have been better with lemon zest and lemon juice instead of the whole lemon with the bitter white part - or did we just do something wrong?

Lemons come in all shapes and sizes, and depending on when in the season the pith will be more or less bitter. You may be better off using a Meyer lemon, which is milder, using only half a lemon, or just grating some lemon zest to taste. ~Elise

I'd suggest key limes. Juice a few, slice a couple, shouldn't be bitter at all. Thinner skin, less white under it.