About a year ago I downloaded a book to my Kindle, Curry: A Tale of Cooks and Conquerors. It is a story of how the British and Indian cultures separated, clashed, and eventually synergized to give us tremendous varieties of dishes that it would be impossible to even contemplate how many there are. By the time the people of the East India Company returned home to Britain they had developed their own idea of what curry is. Today there are so so many concoctions called Curry Powder. Some of them are good, some of them aren’t so good. Because of that, Donna has us making our own mix for this week’s Wednesday’s with Donna Hay….


Indian Lamb Curry.

Coriander seeds, cumin seeds, cardomam seeds (not the pods) cooked until they pop and then ground to powder. Fresh and delicious with tons of flavor. Add to that mix, as the lamb is cooking, some chili powder, garlic, and onion and you have a really tasty curry.

While I used only about half the amount of lamb (since just cooking for me) I made the full amount of sauce – always a good idea – and served it with some Basmati rice.

The recipe is on page 100 of Donna’s modern classics: book 1. This was Gaye’s pick this week and it was on my short list. Great pick, Gaye.

Gaye’s Curry

Kayte’s Curry

Chaya’s Curry