1 pound/450g shoulder of lamb, in 2 1/2-inch/6cm cubes
2 Tbs. olive or canola oil
1/2-1 Tbs. curry powder
1/2 tsp. turmeric
1/2 tsp. powdered ginger
1/4 tsp. cayenne pepper
1/2 tsp. salt
Dash of pepper
2 Tbs. lemon juice
1 cup hot water
1 beef bouillon cube
1. Saute lamb in oil until golden.
2. Combine curry powder, turmeric, ginger, cayenne, salt and pepper, and stir into meat.
3. Sprinkle with lemon juice then add hot water and bouillon cube and enough water to cover meat.
4. Cover casserole and simmer for 30 minutes.
Serving suggestion: Serve with a side-dish of steamed French beans and a greens salad. Fat content: Lean shoulder of lamb provides less fat than most cuts of beef, about 7.9g of fat per 3 oz/100g. A serving of Oriental Lamb has about 16g of fat per