Curried Lamb

Ingredients: One pound lean lamb, cut in 1-inch cubes, Two  tablespoons butter, One cup chopped onion, Two cloves of garlic, minced, Two tablespoons curry powder, One and one half teaspoons of salt, One teaspoon grated fresh ginger, Two tomatoes, peeled and chopped, One quarter cup water, Three tablespoons flour.  

Preparation: Brown meat in butter; remove from skillet.  Add onion and garlic to skillet.  Cook till onion is tender, but not brown. Return meat to skillet; add curry powder, salt, and ginger.  Add tomatoes and water.  Cover and simmer 45 minut4es to 1 hour, stirring occasionally, till lamb is tender.  Stir in flour; cook and stir till thickened.  Serve with Cooked  rice, tossed with raw grated carrot and Chapatties (recipe below).  Additional condiments: sliced green onion, shredded coconut, chutney, golden raisins, chopped peanuts. 

Makes 6-8 servings.

Chapatties (flat bread)

Ingredients: Two cups sifted flour, One quarter cup canola oil, One teaspoon salt, Seven tablespoons water.

Preparation: Sift together flour and salt.  Add oil, mixing well, using fork or pastry blender.  Stir in water, mixing well with hands. (Dough will be very stiff). Knead 5 to 7 minutes till dough has satiny appearance.  Pinch off pieces of dough about 1 ½ inches in diameter.  Roll each to a 6-inch circle.  Brown on both sides on lightly greased hot griddle. Dot with butter; serve hot with Curried Lamb.  Makes about 1 dozen chapattis.