Dad’s Lamb Curry

While in India on missionary trips, my father learned to make many varieties of curry. The secret is in the garam masala, which is a blend of aromatic spices. Dal, curried bananas, orange carrot salad, lettuce salad and naan complement this dish. Chai or mango lassi are traditional beverages. Mango atchar can be ordered through Protea Imports.

    2 tablespoons olive oil
    1 tablespoon butter
    A 3 lb leg of lamb, cubed
    1 cup chopped yellow onion
    ½ teaspoon ground cumin seeds
    1 tablespoon garam masala
    1 tablespoon minced fresh ginger
    1 teaspoon ground cinnamon
    1 dried red chile, crushed
in a mortar with a pestle
    ½ teaspoon ground coriander seeds
    ¼ teaspoon ground black pepper
    3 dried bay leaves
    1 teaspoon dried basil leaves
    4 roma tomatoes, diced
    4 carrots, peeled and sliced
    2 russet potatoes, peeled and quartered
    1 tablespoon mango atchar
    1 ½ teaspoons salt

1.  Heat oil and butter on medium heat in a 6-quart Dutch oven.

2.  Brown the lamb, then add the onions and fry until

3.  Add cumin, masala, ginger, cinnamon, chile, coriander,
     pepper, bay leaf and basil.
4.  Stir in the tomatoes, carrots, potatoes, atchar and salt.
5.  Cover and simmer on low heat for 3 hours. Reduce heat if      
     boiling as the meat will toughen.

6.  Serve over rice with suggested accompaniments.

     Makes 4 servings