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Author Notes: This was inspired by a dish I had in Mauritius once —Annick
grams Lean diced lamb
tablespoon Medium curry powder
teaspoons Minced garlic
Lemon, cut and juiced
Salt and black pepper
- Fry off onions in a little vegetable oil add garlic
- When translucent add the lamb(dust with flour)
- Brown off the lamb 5-10 mins
- Add the curry powder. Mix into the lamb . Add the consommé, lemon juice. Add the cut lemon skins cook 30 mins or until tender. Remove lemon skins check seasoning and serve with rice and a tomato and onion salad.