with Marcus Johnson
Proprietor of the Mucky Duck Pub here in Ames, Marcus will prepare for us splendid and taste entree using lamb: "Those of us who love Indian food have undoubtedly tried cooking it at home. If you have not then, most likely you will have found that while the flavor of your home creations is quite acceptable, obtaining that characteristically rich gravy which is common in restaurant dishes, is difficult or impossible. Most Indian cookery books have no information on how to produce this gravy. Over the years, through talking with Indian chefs, and more recently through internet research, I have unlocked some of the secrets to this gravy. I will share some of these secrets and produce a lamb vidaloo -served with garlic naan to soak up all that gravy!"