2 1/2 lbs. boneless lamb shoulder, trimmed and cut into 1 1/2 inch cubes
2 tbsp. hot curry powder
1/2 tsp. freshly ground pepper
1 1/2 tsp. ground ginger
1 tbsp. finely grated fresh ginger
3 whole cloves
1/4 c. olive oil
2 med. onions, coarsely chopped
1 lg. garlic clove, crushed
1 c. dry vermouth or dry white wine
2 Granny Smith apples, peeled, cored, and cut into large dice
1 1/2 to 2 tsp. salt
2 tbsp. fresh lime juice
Cooked rice and assorted condiments, for serving

In a nonreactive bowl, toss the lamb with the curry powder, pepper, ground ginger, fresh ginger and cloves. Set aside.

In a large nonreactive casserole, heat the olive oil. Add the onions and garlic and cook over moderate heat until softened and lightly golden, about 10 minutes. With a slotted spoon, transfer the onions to a large bowl and set aside.

Increase the heat to high. Working in batches, add the meat to the casserole and cook, turning, until browned on all sides. As each batch is done, transfer it to the bowl with the onions.

Reduce the heat to moderately high. Return all the meat and the onions to the casserole and add the vermouth, apples and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer gently, stirring occasionally, until the meat is very tender, about 1 1/2 hours.

With a large slotted spoon, transfer the meat to a large platter or plate. Increase the heat to high and boil the sauce, stirring frequently, until thickened, about 10 minutes. Add the salt and lime juice and return the meat to the casserole. (The recipe can be prepared to this point up to 3 days ahead. Let cool completely, then cover and refrigerate). Cook just until heated through, about 2 minutes. Transfer the lamb curry to a serving dish. Pass the rice and assorted condiments separately.