1 1/2 lb (675g) boneless fillet leg or shoulder of lamb
1/3 cup (1 1/2 oz) 40 g flour
2 level tsp mild curry powder
1 1/2 level tsp salt
Black pepper
2 tbsp oil
2 3/4 cups (21 fl oz) 600 ml water
2 chicken bouillon cubes
8 oz (225g) button onions, peeled and left whole
8 oz (225g) small carrots, quartered lengthwise
1/3 cup (1 1/2 oz) 40 g flour
2 level tsp mild curry powder
1 1/2 level tsp salt
Black pepper
2 tbsp oil
2 3/4 cups (21 fl oz) 600 ml water
2 chicken bouillon cubes
8 oz (225g) button onions, peeled and left whole
8 oz (225g) small carrots, quartered lengthwise
method
1. Trim any excess fat from the lamb and cut the lean meat into 1 in. (2.5cm) cubes.
2. Put the flour, curry powder, salt and freshly ground pepper in a bag, add the lamb and shake well to coat it thoroughly with the seasoned flour.
3. Heat the oil in a saucepan, add the lamb and fry for 2-3 minutes. Stir in the remaining flour, add the water and crumbled bouillon cubes and bring to the boil, stirring constantly.
4. Add the onions and carrots, cover with a lid and simmer very gently for about 1 1/4 hours or until the lamb and vegetables are tender.
5. Taste and check seasoning. Turn into a warm dish and serve immediately.
2. Put the flour, curry powder, salt and freshly ground pepper in a bag, add the lamb and shake well to coat it thoroughly with the seasoned flour.
3. Heat the oil in a saucepan, add the lamb and fry for 2-3 minutes. Stir in the remaining flour, add the water and crumbled bouillon cubes and bring to the boil, stirring constantly.
4. Add the onions and carrots, cover with a lid and simmer very gently for about 1 1/4 hours or until the lamb and vegetables are tender.
5. Taste and check seasoning. Turn into a warm dish and serve immediately.
serving amount
serves 4 - 6
rate this recipe
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