We are lucky here in western Massachusetts to have both ginger and turmeric grown locally by our friends at Old Friends Farm. This recipe uses their fresh root spices but I have also included measurements for dried turmeric for cooks who aren’t lucky enough to have farmers in their area growing such exotic spices. Put on a pot of curry to simmer and your kitchen will smell like someone’s home in a foreign land.  What a fabulous aroma! This recipe will serve 4 people. Double it if want leftovers or something for the freezer. Make it the day before for spices to mature.

1 1/2 to 2 lbs. lamb shoulder roast or shoulder chops - bone-in or 1 pound stew meat

2 Tablespoons olive oil       

1 large onion, chopped

9 cloves garlic, peeled and sliced   

1 large knob fresh ginger - grated (2 Tablespoons grated)

1 Tablespoon ground cumin       

1 small knob turmeric - grated or 1 teaspoon ground turmeric

1 Tablespoon paprika           

1/4 teaspoon nutmeg

2 cloves               

1 teaspoon cinnamon

3 pods green cardoman       

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper or more to taste (if you want it spicy)

1 small 14 oz. can tomatoes       

1 teaspoon salt

Brown the onions and the lamb in the oil. Add the garlic, ginger, cumin, turmeric, paprika, nutmeg, cloves, cinnamon, cardoman pods, coriander and optional cayenne pepper and brown for a couple of minutes, taking care not to burn.  Add the tomatoes, salt and 2 cups of water. Bring to a boil and immediately turn down to low. Simmer on the top of the stove over low heat for 2 to 3 hours or until the meat is falling apart and off the bone.

If you have time, let the curry sit to let the flavors develop. Serve over basmati rice or rice pilaf. Garnish with chopped parsley.