3 pounds lamb (1.5 kg)
1/4 cup all-purpose flour (60 ml)
3 cloves garlic
1 large onion
1 tsp. salt (5 ml)
1/2 tsp. pepper (2 ml)
2 Tbsp. curry powder (30 ml)
margarine for browning
Lamb is a nice change in flavor. The meat is very tender and curry powder is the perfect enhancement. It can easily be made up beforehand and frozen.


Coat meat with flour. Saute garlic and onion in a small amount of margarine. Heat more margarine in heavy skillet and brown meat on all sides. Transfer to a large pot. Add salt, pepper and curry powder. Add 1 cup (250 ml) hot water and bring to a boil. Add more water if necessary to cover meat. Cover and let simmer until tender, approximately 30 minutes. Check seasoning. It has to be quite strong. Serve with white or brown rice and steam carrots.