Curried Lamb with Rice
1 1/2 to 2 pounds lean lamb, cut in 1/2-inch cubes
2 tablespoons vegetable oil
2 1/2 cups boiling water, or to cover meat
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 cup chopped celery
1 medium onion, quartered and sliced
1 teaspoon chopped dried parsley flakes
1/3 cup flour
1 teaspoon curry powder
2 tablespoons cold water
hot cooked rice for 4
Heat oil in a heavy skillet over medium heat; add lamb and brown, turning frequently.
Cover lamb with boiling water; add seasonings, celery, onion, parsley.
Cover and cook over low heat for 1 1/2 to 2 hours, or until meat is tender.
Remove meat with a slotted spoon; strain broth and reserve 2 cups.
Pour the 2 cups of broth back into skillet over low heat.
Mix flour with curry powder; stir in cold water, stirring until a smooth paste has formed.
Blend flour mixture into the reserved stock; cook, stirring, until thickened.
Add meat mixture.
Serve with hot cooked rice, garnished with fresh parsley, if desired.