Instructions: In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.

Cut the lamb into strips about 1/4-inch thick.

In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.

Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.

Stir in meat. Add 1 1/2 cups broth and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl.

Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add to taste.

This recipe yields 4 servings.

Comments: "My mother was a very good cook," says Will Bucklin, winemaker at King Estate Winery in Eugene, Oregon. "Fortunately, she forced us to eat a lot of foods we didnt want. I was the youngest in the family. A way to get back at my siblings when they teased me was to eat food they hated and pretend I liked it. One of my real favorites, though, was lamb curry. I loved it because it filled the house with smells of garlic, cumin, and curry spices. She made it from meat left over from a roast leg of lamb."

Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.

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