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.
 peanut oil1 tbsp
 boneless lamb leg2 3/4 lbs
trimmed of surface fat and cut into 1.5-2-inch pieces
 allspice1 tsp
 curry powder 1/4 cup
or to taste
 cumin2 tsp
 bay leaves2 whole
 salt1 1/2 tsp
 tomato paste2 tbsp
 water2 cups
 onion1 whole
large, coarsely chopped, about 1.25 cups
 apples2 whole
medium, cored but not peeled and cut into .5-inch
 banana1 whole
 steamed white rice
 parsley2 tbsp
 shredded coconut


enameled cast-iron dutch oven or large heavy pot
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.

For extra credit, add garam masala to the spice mix.


Jacques Pepin