8-10 lamb chops
2 large onions, diced
2 dsp chicken powdered stock
½ tsp curry powder
Black pepper, to taste
2 tbs plain flour
2 large onions, diced
2 dsp chicken powdered stock
½ tsp curry powder
Black pepper, to taste
2 tbs plain flour
- Trim away fat, bone and gristle from meat. Cut lamb into small pieces, roll in flour and then lightly brown in frying-pan. Place meat in large Pyrex dish. Lightly brown onions, then place on top of lamb. Add a cup of water to pan, dissolving juices.
- Combine other ingredients in ½ cup water and add to pan. Mix well. Then pour over meat and onions. Add water to just cover.
- Cover casserole with lid and cook in moderate until meat is tender. Thicken when cooked.
- Serve with vegetables of choice.