2 lb. lamb for stew (cut into 1" chunks)
1/4 c. all-purpose flour
Salad oil
2 med. onions, sliced
1 garlic clove, minced
1-3 tbsp. curry powder
2 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 beef flavor bouillon cube or env.
1 c. water
1/2 c. tomato juice
Hot cooked rice for 6 servings

On waxed paper, coat lamb pieces with flour. In 12 inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook lamb until well browned, removing pieces as they brown and adding more oil if necessary.

Into drippings in skillet, stir the sliced onions, minced garlic and curry powder; cook over medium heat until onions are tender, about 5 minutes, stirring frequently. Return meat to skillet; add salt, cinnamon, cloves, pepper, bouillon and water; heat to boiling. Reduce heat to low; cover and simmer 2 hours or until meat is fork tender, stirring occasionally. Stir in tomato juice; heat through. Serve on a bed of hot cooked rice.