Rich and gamey lamb shoulder pieces braised until meltingly tender in a dark roux.
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Pat the lamb cubes dry and sear them in a heavy-bottomed Dutch oven over high heat until deeply browned on all sides; remove and set aside.
In the same pot, add the onions and cook on low-medium heat for 45-60 minutes, stirring occasionally until they reach a dark, jammy caramelization.
Add the tallow and flour to the onions, whisking constantly for 15 minutes to create a chocolate-colored dark roux without burning the flour.
Stir in the curry powder, garlic, and ginger, toasting the spices for 2 minutes until fragrant and the oils begin to separate.
Deglaze the pot with red wine, scraping the bottom for fond, then slowly whisk in the beef broth to ensure a smooth, velvet texture.
Return the lamb to the pot along with the grated apple, soy sauce, and Worcestershire sauce; bring to a very faint simmer.
Cover with an otoshibuta (drop lid) and a tight-fitting pot lid, then braise in a 300°F oven for 3.5 hours until the lamb fibers separate with a spoon.
Adjust the final seasoning with honey and salt, then let the curry rest for at least 30 minutes before serving to allow the gamey fats to emulsify into the sauce.
