|Lamb shoulder roast||3 Pound, cubed to make 4 cups|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Chopped green pepper||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Coconut milk||1⁄2 Cup (8 tbs)|
|Rhubarb||1 1⁄2 Cup (24 tbs), finely diced|
|Raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Chopped coconut||1⁄2 Cup (8 tbs)|
|Chopped crisp bacon||1⁄2 Cup (8 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
Brown lamb cubes in margarine.
Add onion, garlic, and green pepper and saute until golden; stir in flour.
Then add broth and coconut milk.
When smooth, blend in rest of ingredients except for hot rice and condiments.
Simmer for 45 minutes until tender, adding more broth as needed.
Serve on hot rice.
Pass condiments as desired.