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This is the family favorite recipe- my dad’s favorite recipe, and generally a good hit with everyone who comes over for dinner. So big a hit that lamb curry has become an addition to both Thanksgiving and Christmas, and most holiday meals, almost replacing the Turkey! (The turkey was saved by the men discovering turkey fry)

Ingredients:

• 1 tbsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp garam masala
• ½ tsp garlic salt
• 4 to 6 tbsp water
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 green onions, chopped
• 4 cloves garlic, crushed
• 5 celery leaves, finely chopped or ¼ tsp celery salt
• 2 sprigs fresh thyme or ½ tsp dried
• 1 green bell pepper, seeded and chopped
• 2 lbs lamb or mutton rimmed and cubed
• salt
• ½ tsp freshly ground black pepper
• 1 tbsp tomato paste
• ¾ cup water
• 1 medium potato, peeled and cubed

Directions:
Combine curry powder, turmeric, cumin, garam masala, and garlic salt in a small bowl. Add enough of the 4 to 6 tbsp water to form a smooth paste.

Heat oil in a large deep saucepan over high heat. Add onions, garlic, celery leaves, thyme, and bell peppers. Fry until the onion is golden brown. Add curry paste, rinsing out the bowl with a little water and adding it to the saucepan. Fry for a few minutes until the texture resembles a dry paste, stirring frequently to prevent burning.

Add lamb, mix well into the paste, and cook over high heat for 5 minutes, stirring constantly.

Add salt, black pepper, and tomato paste, reduce heat to medium, and cook 5 minutes. Add enough of the ¾ cup water to cover the meat. Cover and simmer over low heat for 30 minutes, stirring occasionally.

Add potatoes and press down into sauce. Cook over low heat until meat is tender, 20 to 30 minutes, stirring occasionally. Serve hot.