Ingredients:

• 2 pounds boneless (or 3 pounds bone-in) lamb stew meat, lamb shanks, and/or lamb shoulder steaks
• 2 onions, chopped (about 3 to 4 cups)
• 3 to 5 cloves of garlic, crushed
• 2 to 3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
• 2 to 3 tablespoons curry powder (to taste)
• 2 teaspoons salt
• 1 tablespoon black pepper
• 1 tablespoon ground coriander
• 1 tablespoon cumin
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 2 slices lemon, with rind (use 3 slices if using Meyer lemons)
• 2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)
• 1/4 cup (40g) golden raisins
• 1 1/2 cups (350ml) chicken stock
• 1 1/2 pounds (680g) small potatoes, quartered
• 2 cups basmati rice
• Chutney and/or yogurt, to serve