Brian Bean likes to tell the story of how he was told he could find Lava Lake Ranch from San Francisco in three simple steps: Pointing his rig on Interstate 80, turning left off it onto Highway 93 and then turning left again at the signpost for Lava Lake Ranch Road.

There, on this delightful piece of ground near Craters of the Moon, he and his wife Kathleen Bean have carved out a life among the lambs while experimenting with sustainable ways of treating the land and methods to cut down depredation from wolves, coyotes and others.

Go along as Eye on Sun Valley’s Marie Gallo takes you to the ranch; then return to her kitchen as Kathleen Bean shows how to make a yummy Lamb Curry using the certified organic and all-natural grass-fed lambs raised in the mountains east of Sun Valley.

LAVA LAKE LAMB CURRY

2 tablespoons olive oil

3 pounds lamb shoulder cut into 2-inch chunks

½ cup chopped onion

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 teaspoons curry powder

2 teaspoons freshy grated nutmeg

½ teaspoon ground cumin

½ teaspoon ground cardamon

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

2 cups beef stock

1 cup tomato sauce

¼ cup orange marmalade

¼ cup mango chutney

¼ cup cream of coconut juice

2 tablespoons fresh lemon juice

1 teaspoon salt

½ cup golden raisins

3-4 cups cooked white rice

Heat oil in casserole pan and brown lamb. Remove the lamb and set it aside. Saute onion, garlic and ginger in the oil over medium heat for 5 minutes.

Add spices and stir in stock, tomato sauce, marmalade, chutney, cream of coconut juice, lemon juice and salt.

Return lamb to casserole. Sprinkle with raisins and bring to a boil. Lower heat; cover and simmer for 1 and ½ hours. Serve over rice.