1 tablespoon canola or peanut oil
2 pounds lamb from the leg, cut into 1 ?-2-inch pieces
1 onion, coarsely chopped
2 apples, unpeeled, cored, and cut into ?-inch pieces
1 banana, peeled and sliced
2 cups water
2 tablespoons tomato paste
2 bay leaves
cup curry powder
1 ? teaspoons salt
1 teaspoon ground allspice
1 teaspoon ground cumin
2 tablespoons fresh chopped parsley


1. Heat the oil in a sturdy pot—enameled cast iron, if available. When it is hot, add the lamb; it is all right if it does not fit in 1 layer. Cook, uncovered, stirring occasionally, until the liquid exuded from the lamb has evaporated, and the lamb is sizzling nicely, about 10 to 12 minutes.
2. Stir in the onion, apple, banana, water, tomato paste, bay leaves, curry powder, salt, cumin, and allspice. Bring the mixture to a boil over high heat, then reduce the heat, cover, and cook for 1 hours, stirring occasionally to prevent the curry from sticking to the bottom of the pot. Remove and discard the bay leaves. Sprinkle with parsley.
Jacques Pepin’s lamb curry may be prepared ahead and reheated; it will keep in the refrigerator for five days, or it may be frozen. Serve it with rice or couscous and chutney.
Lamb Curry
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