My younger son, Oscar, asked me to put bananas into the lamb curry I was planning to cook. Which inspired this:
Diced leg of lamb
Fry the onions in the ghee. Add ginger and ground spices and fry for a minute more, then add the diced lamb and brown. Add the raisins, banana (sliced), dried apricot (roughly chopped) and lemon (cut into eighths, including skin) and some yoghurt. Cook on a medium heat until the yoghurt begins to dry out, then add some more. Repeat a couple of times (I used most of a 500ml tub of greek yoghurt). Salt to taste. Eat. The lemon is surprisingly edible.
I served it with saffron rice and dal with aubergines.