1 tbsp peanut oil
2 3/4 lbs boneless lamb leg
trimmed of surface fat and cut into 1.5-2-inch pieces
1 tsp allspice
1/4 cup curry powder
or to taste
2 tsp cumin
2 whole bay leaves
1 1/2 tsp salt
2 tbsp tomato paste
2 cups water
1 whole onion
large, coarsely chopped, about 1.25 cups
2 whole apples
medium, cored but not peeled and cut into .5-inch
1 whole banana
steamed white rice
2 tbsp parsley
shredded coconut
  • enameled cast-iron dutch oven or large heavy pot
This is a great dish to make on a Sunday night. You make a big batch and eat it through the week as it keeps for 5-6 days in the fridge. You could also freeze part of it to eat in a few weeks. The parsley really compliments the apple and banana flavors in the curry.
Slowly preheat the oil in the large dutch oven. When hot, add the lamb and cook over high heat, stirring occasionally for 10-12 minutes. The liquid from the lamb will have evaporated at this point.
Add remaining ingredients (except parsley, chutney, raisins, coconut, and rice), garnish, and mix well. Bring to a boil, then reduce the heat to low. Cover and cook for 1.5 hours or until the meat is tender. Stir occasionally so that the food doesn't stick to the bottom of the pot.
To serve, remove and discard bay leaves. Sprinkle the curry with parsley and serve on top of a bed of steamed rice. Garnish to taste with chutney, raisins, and shredded coconut.
source: Jacques Pepin
For extra credit, add garam masala to the spice mix.