Name: Banana Lamb Curry and Lemon Turmeric Rice
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 servings
Ingredients: 3 tablespoons ghee or cooking oil; 1 1/2 pounds lamb top round, diced; 1 1/2 onions, diced; 4 cloves garlic, minced; 1/4 cup peeled and minced fresh ginger; 3 tablespoons yellow curry powder; Poultry stock, to cover; 5 bananas, halved and thinly sliced; Salt and pepper; 1 1/2 pounds long grain rice (jasmine or basmati); 3 tablespoons ground coriander; 3 tablespoons ground turmeric; 2 tablespoons ground cumin; 1/2 cup ghee; 1/2 cup lemon juice; Salt and pepper; 1 cup sugar; 1 cup champagne vinegar; 3/4 cup dried cherries; 3/4 cup finely diced red onions; 1 tablespoon minced fresh ginger; 1 tablespoon finely diced plum tomato (no seeds); 1 tablespoon yellow mustard seeds

Directions

For the banana lamb curry: Using a stew pot on medium to high heat, add the ghee, coating the cooking surface. Add the meat and stir until browned. Add the onions and cook, stirring, until translucent. Add the garlic and ginger and lower the heat to medium-high. Cook, stirring, for 3 minutes. Add the curry powder and stir until aromatic. Cover with the stock, then add the bananas and simmer for 1 hour, adding water if necessary. Add salt and pepper to taste.
For the yellow rice: Place the rice in a large bowl and rinse with cold water three times, draining off the water. Transfer to a pot, then cover with water to 1 inch above the rice surface. Place a heavy, tight lid on the pot. Place over high heat and let cook 20 minutes. Turn off the heat and let sit 10 minutes.
Remove the lid and turn the rice out on a sheet tray to cool.
Using a 12- to 16-inch sauté pan over medium-high heat, add the spices and cook until toasted. Add the ghee, then the rice. Add the lemon juice and stir until everything is coated and yellow. Add salt and pepper to taste.
For the dried cherry chutney: Dissolve the sugar and vinegar in a saucepan over low heat. Add the dried cherries, onions, ginger, tomatoes and mustard seeds. Let simmer over low to medium heat until the cherries start to absorb the liquid, the sugar starts to caramelize and it begins to turn into chutney (it should be syrupy), about 25 minutes. Stop the cooking and let cool. (Store in a glass jar in the refrigerator for up to 1 month.)
Place dollops of rice in a bowl. Add a dollop of lamb curry on top. Garnish with the dried cherry chutney or substitute English style chutney or East Indian style garlic pickle. Repeat to make 5 more servings.