| 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 |
