|Boneless lamb||2 Pound, cut into 3/4-inch cubes|
|Onion||1 Medium, sliced|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1 Dash|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Snipped parsley||1 Tablespoon|
In skillet, brown cubed meat in hot shortening.
Add 1 1/2 cups water, onion, salt, pepper, and bay leaf.
Cover and cook slowly for 1 1/2 hours or till meat is tender.
Remove meat from pan.
Pour meat juices into large measuring cup; skim off excess fat.
Add enough water to make 1 1/2 cups liquid.
Mix flour and curry powder; blend with 1/2 cup cold water.
Pour meat juices back into pan; stir in flour mixture.
Cook, stirring constantly, until mixture thickens and bubbles.
Add meat and parsley to sauce; heat through.
Serve lamb hot.