From "Cooking Without a Grain of Salt."
3 lbs. lean lamb breast, cut in cubes
3 tablespoons vegetable oil
Boiling water
2 small onions, sliced
1 tablespoon chopped parsley
1 bay leaf
8 whole black peppercorns
1/8 teaspoon ground black pepper
1/3 cup flour
1 1/2 teaspoons curry powder
2 tablespoons cold water
Brown meat in hot oil, cover with boiling water, add onion, parsley, bay leaf and peppers. Cover and cook slowly 2 hours or until meat is tender. Strain stock, reserving 2 cups. Mix flour and curry powder, add cold water and blend. Stir into stock. Cook until thickened. Add meat mixture. Serve over rice. Serves 8.
From "Cooking Without a Grain of Salt."
3 lbs. lean lamb breast, cut in cubes
3 tablespoons vegetable oil
Boiling water
2 small onions, sliced
1 tablespoon chopped parsley
1 bay leaf
8 whole black peppercorns
1/8 teaspoon ground black pepper
1/3 cup flour
1 1/2 teaspoons curry powder
2 tablespoons cold water
Brown meat in hot oil, cover with boiling water, add onion, parsley, bay leaf and peppers. Cover and cook slowly 2 hours or until meat is tender. Strain stock, reserving 2 cups. Mix flour and curry powder, add cold water and blend. Stir into stock. Cook until thickened. Add meat mixture. Serve over rice. Serves 8.