1. Peel and finely chop the garlic and the onion

2. Melt half the lard in a pan

3. Stir in one teaspoon of curry powder

4. Fry the curry over low heat for 1 minute while constantly stirring

5. Add the onion and garlic and continue frying for another 2minutes

6. Pour in the stock and the lemon juice

7. Add the bay leaves

8. Bring the mixture to the boil

9. Cover the pan with a lid and let it simmer over low heat for 45minutes

10. While the pan is simmering, continue with the other ingredients

11. Trim any fat from the meat and cut it into 1 inch pieces

12. Season the meat with salt and pepper and dust it with the remaining curry powder

13. Melt the remaining half of lard in a pan

14. Fry the meat for about 3minutes over high heat until it is brown on all sides

15. Strain the curry stock (from the other simmered pan) through a course sieve over the meat

16. Stir in the sugar and tomato puree

17. Cover the pan with a lid and let it simmer for about 1 and 1/2hours or until tender

List of ingredients required:

1 tablespoon brown sugar
1 large onion
2 bay leaves
2 cloves garlic
2 pints beef stock
Juice of half lemon
Salt and black pepper
1 and 1/2 lb chuck steak
2 tablespoons tomato puree
1 and 1/2 tablespoons curry powder
3 oz lard

Curried Lamb Recipe:

1. Combine 1/4 cup flour, 1 teaspoon salt and pepper is a bow.
2. Dredge meat in them mixture, coating all sides.
3. Melt butter in large sauce pan with cover.
4. Brown the meat slowly, turning frequently.
5. Remove the meat.
6. Sprinkle 2 teaspoons flour in the pan and mix until smooth.
7. Gradually add light cream, stirring vigorously over moderate heat.
8. Continue to cook until thickened, stirring constantly.
9. Gradually add lemon juice and stir well.
10. Season with the bay leaf, 1 1/4 teaspoon salt and curry powder.
11. Add the browned meat and sliced onions.
12. Cover and simmer over low heat, stirring occasionally, for about 2 to 2 1/2 hours or until tender.
13. If the gravy becomes too thick during cooking, thin out with some hot water.
14. Skim off the fat before serving.
15. Serve over buttered noodles.
16. Makes 4 servings.

List of ingredients required:

• 1/4 cup flour.
• 2 1/4 teaspoons salt.
• Few grains of pepper.
• 1 Tablespoon butter.
• 2 Pounds boned lean lamb shoulder cut in 2″ cubes.
• 2 Teaspoons flour.
• 2 Cups light cream.
• 1 Tablespoon lemon juice.
• 1 Bay leaf.
• 1 Tablespoon curry powder.
• 1 Cup sliced onions.
• Hot water.
• Buttered hot noodles.

Curried Eggs Recipe:

1. Melt butter in a heavy saucepan.
2. Add flour and curry powder, mix well.
3. Pour in the milk all at once and immediately stir vigorously over moderate heat.
4. Continue to cook until thickened, stirring constantly.
5. Season with salt.
6. Add cottage cheese and stir constantly until curds disappear.
7. Fold in the eggs carefully.
8. Continue to cook, stirring gently and frequently until hot.
9. Serve over rice.
10. Garnish with parsley or paprika.
11. Makes 4 servings.

List of ingredients required:

• 4 tablespoons butter.
• 4 tablespoons flour.
• 1 teaspoon curry powder.
• 1/2 cup milk.
• 1/4 teaspoon salt.
• 1 cup creamed cottage cheese.
• 4 hard-boiled eggs, quartered.
• 2 1/2 cups hot, cooked rice.