Jim Horn: Rock N' Roll Recipes

     Steve and I met in 1988. He was recording a commercial for TV and needed a sax solo. We had never worked together before and had a great time in the studio. He was very easy to work with and is one of the most courteous guys I've ever had the pleasure of knowing, in and out of the studio.
    We've both worked with a lot of the same people over the years and never crossed paths. It seems as though rock and roll musicians eventually end up playing with each other in this wonderful world of music that we share.
     I've had the pleasure of playing live with Steve about 6 or 7 times. We've also sat around our living rooms and had some great little jam sessions. We played everything from blues to Irish jigs. He plays great keyboards, guitar,mandolin,Latin percussion instruments and probably some other instruments that I'm not aware of.
     Whenever we get together Steve always asks if I'll cook him an Indian curry meal. I learned to cook curry with George Harrisons' cook that he had on the Dark Horse tour. I'm going to include two of Steves' favorite recipes that I make for him. Lamb Curry and Bindi Bhajee which is fried okra in a nice yogurt sauce. We serve basmati rice with peas and Indian bread. When you offer a curry meal to an Englishman, he'll never turn it down. Thanks to the English; they are responsible for introducing curry to the world.
     Next time you have some of your friends over for curry, don't forget to put on a Steve Winwood CD and savor all those wonderful flavors.

ROGAN JOSH (LAMB CURRY)

*2 lbs. lamb cut into 1 1/2 inch cubes
*2 onions chopped
*Blend 3 garlic cloves and 1 two inch piece of ginger minced
*2 tomatoes chopped
*1 t. turmeric
*1 t. ground coriander
*1 t. ground cumin
*1 T. paprika
*1 t. cayenne pepper
*2 T. cilantro chopped
*1 t. ground fennel seeds
*1 t. garam masala (found at Indian markets)
*2 cups yogurt add water + 2 t. salt

Grind In Spice Mill: 1 cinnamon stick, 4 cloves, 1 t. cardamom seeds,2 bay leaves

Brown the lamb in 2 T. oil and set aside Cook onions for 5 minutes until soft,add garlic/ginger paste. Add tomatoes,ground spices,and next 8 ingredients. Cook for ten minutes then add lamb,2 cups water and salt. Simmer for 2 to 3 hours or until lamb is very tender. Add yogurt and salt and pepper to taste.

BINDI BHAJEE (FRIED OKRA)

*1 1/2 lbs. okra
*6 T. mustard oil (found at Indian markets)
*2 t. mustard seeds
*4 T. chopped red onion
*Juice of 1 lemon on okra
*1 T. brown sugar
*2 tomatoes chopped
*1 T. chopped cilantro
*1 t. salt

Paste: 1/2 t. turmeric, l t.ground cumin, l t. ground coriander, l/2
t. cayenne, l t. garlic powder

*1 t. cinnamon
*1/2 t.ground cardamom
*4 oz. yogurt

Cook mustard seeds in oil for 3 min., add paste and cook for 4 min. Add onion and cook until soft. Add okra and cook for 5 min. Add remaining ingredients and cook until okra is tender. Add enough yogurt to make a smooth sauce. Add salt and pepper to taste.