Yesterday we were at the grocery buying lamb for an evening supper. There was only a small selection of lamb loin cuts and chops, and we asked the butcher if they had more. She said no, and then she told us something very interesting about lamb, veal, and other meat.
...and make your whole house smell warm and spicy. A slow, well-braised curry, with chunks of lamb that fall apart and practically melt in your mouth, is a favorite weekend cooking project. There's time on the weekend to round up spices, sweat the onions, and go really, really slow. Here's a pictorial tour through a lamb curry from start to finish.