|Boneless lamb||3 Pound, cut in 1-inch cubes|
|Olive oil||2 Tablespoon (For Sautéing)|
|Yellow onions||3 , peeled and sliced|
|Garlic||4 Clove (20 gm), crushed|
|Chicken soup stock||2 Cup (32 tbs) (Or Canned)|
|Grated fresh ginger||1 Tablespoon|
|Cornstarch||2 Tablespoon, mixed with 2 tablespoons water|
|Water||2 Tablespoon (For Mixing Cornstarch)|
|Curry powder||To Taste|
In a hot frying pan, quickly brown the lamb in a bit of olive oil.
Do this in three small batches so that the lamb is quickly seared.
Remove the meat and place in a 2-quart saucepan, with lid.
Saute the onions, along with the garlic, in a bit of oil until limp.
Add to the lamb.
Cover the lamb with the stock and add the curry powder, ginger, salt, and pepper.
Simmer, covered, until all is tender, about 1 1/2 hours.
Thicken with the cornstarch and water mixture.
Serve with rice, salad, fresh fruit, and bread.