|Lamb breast/Lamb shoulder||1 1⁄2 Pound, cut into pieces|
|Curry powder||3⁄4 Teaspoon|
|Onion||1 Small, sliced|
|Vinegar||3⁄4 Cup (12 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Roll lamb in mixture of curry, flour, and salt.
Heat shortening and saute onion, add lamb and brown all sides.
Add vinegar and , water and cover to simmer 1 1/2 hours, or until meat is tender.
Arrange cooked rice in a ring on a platter and fill center with curried lamb