Lamb Banana Curry Recipe

Christine Morrison

¼ cup sweet yellow curry powder

2 tablespoons extra-virgin olive oil

1 cup finely chopped yellow onion (about 1 medium onion)

2 tablespoons finely chopped fresh ginger (about 1½-inch piece of ginger)

4 cloves finely chopped garlic

2½ pounds lamb shoulder, cut into 1-inch cubes

2 bananas, peeled and cut into ½-inch slices

1 tablespoon ground cumin

1 cup dry red wine

6 cups chicken stock

Kosher salt and freshly ground black pepper

2 cups cooked jasmine rice, for serving

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