JB's lamb curry

Serves: 4
Cooked on: Covered on low heat, 1 hour 30 minutes or till lamb is very tender
Accompaniment: Raita or fresh cucumber-onion salad with a dash of fresh lime
Try this with: Roti or naan 
INGREDIENTS

Lamb steak: 900 gm, with some fat, cut into small cubes
Mustard oil/ ghee/ vegetable oil: 3 TBS
Onions: 2 large, finely chopped
Tomatoes: 4 medium, pureed
Coriander: 4-5 TBS, washed and finely chopped
Bay leaves: 3
Big cardamom: 2, slightly crushed
Whole black pepper: 5
Fenugreek seeds: ½ TSP
Whole red chilli: 1-2
Garlic paste: 2 TSP
Ginger paste: 1 TSP
White vinegar: 2 TBS
Coriander ground: 2 TSP, heaped
Turmeric ground: 1 TSP, heaped
Cumin ground: 1 TSP, heaped
Garam masala: 1 TSP, heaped
Red chilli ground: 2 TSP, heaped
Salt: to taste
Water: 1-2 cups, as desired

Not so different

It’s no secret that I enjoy reading fantasy novels. Whenever there’s a discussion about books, someone always pipes in with “Oh JB likes fantasy, dragons and such.” Sometimes that sentence is followed with an eye-roll, most often a wink. Perhaps an admonition that someone my age really should not be reading fantasy. I’ve been labeled an only-fantasy reader.