Lamb Curry

2 pounds lamb, any cut except chops
1 tablespoon vegetable shortening or oil
2 tablespoons curry powder
2 cups beef stock (canned stock or stock made from bouillon cubes may be used)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 tablespoon fresh parsley, chopped

Trim the fat from the meat and then cut the meat into chunks. In a large skillet, brown the meat in the oil or shortening over medium heat. Add the beef stock. Stir in the curry powder. Add the onion, celery and parsley. Stir together. Cover the pan and simmer for 45 minutes. Serve lamb curry in a large bowl with rice or bread.

Servings: 6

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Cajun Country -- New Iberia, Louisiana