“Easter Sunday - a good day to die!” would have been Raj’s comment.

My brother Raj was a larger-than-life personality. A relationship with Raj was one that would move you in profound ways. He could inspire you to dreams you had never dared to dream; or make you so angry you wanted to wring his neck.

When we heard the news of his death we decided to celebrate his life by going for a long drive to… well, wherever. Raj missed long drives and wide open spaces of the West.

Our drive led us to Crestone, a thriving spiritual centre perched alongside an insulated mountain valley in central Colorado - in the middle of nowhere.

We stopped at the Desert Sage Restaurant. We celebrated his life by enjoying a sumptuous Raj-style Easter dinner and reminisced about the great times we had with him.

During the drive back we were engulfed in a freak spring blizzard. Even Dan, an experienced driver in such conditions from his years in Montana and Alaska, was somewhat taken aback. The white-out forced us to inch along the highway and often stop to get our bearings. We did not have snow tires; we drove late into the night.

Raj was “with us” in spirit all the way; until we arrived home

The end came in Kathmandu, on Easter Sunday 2004. He succumbed with grace and dignity. He never revealed to family around him how hard a fight it had been to stay alive with a heart functioning at only 15% capacity – a condition he lived with ever since his first massive, near-fatal heart attack on July 29, 2002, when the doctors told him at best he had only a couple months to live.

Raj was smart, ambitious, hard driving, irreverent, funny, charming, kind and generous and very forgiving. Every year on April 10, we celebrate Raj’s life with a feast.

This year we had Basmati Rice, Daal, Peas and Cauliflower Curry, Marinated Avocado-Tomato Salad, Strawberries and Cream and Lamb Vindaloo.

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“RAJ-STYLE VINDALOO" (Recipe)

Ingredients:

3 lbs boneless lamb cut into 3/4" cubes.

For marinade:
¼ cup corn oil
¼ cup cider Vinegar
3 Tablespoons Tamarind Pulp*
1 tsp Salt
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1 Large onion
2 Tablespoons corn oil
1 Tablespoon Garlic paste
2 Tablespoons Ginger paste

1/2 cup corn oil
3 cups onions, thinly sliced
3 teaspoon Paprika
3 teaspoon Turmeric
1 teaspoon Ground Cumin
1 teaspoon Ground Mustard
1 teaspoon Ground Cinnamon
1 teaspoon Chili Pepper (hot or mild)
Hot Water

Directions:

1. Mix the marinade ingredients together and add the lamb pieces.
2. Marinate* in the refrigerator for 12 to 24 hours
3. Puree onion two tablespoons oil, and garlic and ginger paste.
4. Heat 1/2 cup oil in large skillet over medium-high heat.
5. Add onions and sauté until browned; stirring constantly.
6. Add the puree.
7. Reduce the heat and add the rest of the spices.
8. When the spices begin to sizzle in approximately 15 seconds, add the lamb. (Reserve the marinade.)
9. Cook until slightly browned; approximately10 minutes.
10. Add water to the marinade to make 2 1/2 cups liquid.
11. Add to pan and bring to a boil.
12. Lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).

*Notes:

1. I use Tupperware Season-Serve Marinating Container. This container ensures that the contents are marinated thoroughly. Two features make this possible. First, the blue seal locks onto the base and prevents leaks when the container is turned over. Second, seal and base have raised grids, allowing the marinade to reach the underside of the contents.

2. Tamarind Pulp .You can purchase this at any Indian Store. I substituted tomato paste one time. The taste was a little different but the vindaloo turned out fine.