Title: Cajun lamb curry
 Categories: Meat
      Yield: 8 Servings
 
  1 1/2 ts Ground turmeric
  1 1/4 ts White pepper
      1 ts Ground fenugreek; optional
      1 ts Ground ginger
      1 ts Ground red Cayenne pepper
    3/4 ts Ground coriander
    1/2 ts Ground cumin
    1/2 ts Black pepper
    1/2 ts Dried sweet basil leaves
      2 lb Boneless lamb
    1/2 lb Unsalted butter; melted
  4 1/2 c  Chopped onions in all
    1/4 lb Margarine; melted
    1/2 c  Fresh Jalapeno peppers;
           -minced (if you have to use
           -pickled ones; rinse as
           -much vinegar from them as
           -possible)
      2 tb Ground red pepper; (Cayenne)
      1 tb Ground ginger
      1 ts Ground cumin
      1 ts Ground coriander
      1 c  Green bell peppers; chopped
    1/4 c  Curry powder
    1/2 lb Unsalted butter; softened
      1    Large; overripe banana,
           -mashed
      1 md Unpeeled apple; chopped
     15 oz Coconut cream
      1 c  Pecan nuts dry roasted;
           -coarsely chopped
      1 c  Raisins
      6 c  Hot cooked rice
  
  Combine the seasoning mix ingredients in a bowl; mix well. Remove most of the fat from the lamb 
and cut the lamb into 2 inch cubes. Toss the lamb with the seasoning mix and set aside.
  
  In a 13x9 inch roasting pan , combine the melted butter, 2 1/2 cups of
  onions, the margarine, 1/4 cup of the jalapeno peppers, the red
  pepper, ginger, cumin and coriander; mix well. Bake at 350 degrees F
  on the floor of the ovenuntil the onions are dark brown but not
  burned, about 30 - 40 minutes. Remove from the oven; stir in the
  remaining2 cups of onions, the bell peppers, the remaining 1/4 cup of
  jalapeno peppers, the curry powder and the softened butter, stirring
  well until well combined. Place in the middle rack of the oven and
  bake 20 minutes. Remove pan from oven; mix in the lamb, bananas,
  cream of coconut, pecans and raisins. Return to the oven and bake
  2hrs more,stirring every 30 minutes or so. Serve immediately.
  
  To serve, spoon 3/4 cup of rice around the edges of each serving
  plate and mound about 1 1/4 cups lamb curry in the centre.