- Cooking Time: 100-130
- Servings: 4
- Preparation Time:
- 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.