Instructions: (The organic dept. of my grocery store has whole milk yogurt; if you cant get substitute low fat)

*1 lamb shoulder, about 3 lbs. bone reserved and meat cut into 2 in. cubes, fat removed

In large casserole, heat 3 Tbsp. oil over medium high heat. Add lamb and bones in batches (dont 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.

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

(1 1/2 to 2 hrs.) Taste for seasoning. Remove and discard bone. Serve

(or refrigerate overnight, remove fat that has risen, if desired) and reheat gently. Serve with rice.

Yield: 4 servings

(Note: we like this with couscous instead of rice)

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