A Greek-American Cooks Curry?

Yes, it's true. Although I grew up Greek, I love Indian food. I love ethnic food--the authentic traditional dishes of other cultures. Often, I've said that I cook faux dishes like this one. It's faux Indian. It satisfies my craving for the flavors that I identify with the traditional dishes of India, but it is not a recipe passed down through generations by Indian aunties. I will say, though, it is good! Here's my recipe.

So, while it's not authentic lamb curry from India, it is my way of uniting the Greek lamb stew that I'm used to with the curry flavors that I adore. You can easily source lamb blade chops, so use those instead of the lamb neck bones that I collect in my freezer until I have enough for this recipe.

Paired with basmati rice and lentils, the stew is best served with a big dollop of good (full-fat) Greek yogurt. I say this a lot, but this recipe is quite easy to prepare. I hope you try it soon.