3 lbs. boneless lamb, cut in 1" cubes
Olive oil for sauteing
3 yellow onions, peeled & sliced
4 garlic cloves, crushed
2 c. chicken soup or canned consomme
Curry powder to taste, 1-3 tbsp.
1 tbsp. grated fresh ginger
Salt & pepper to taste
2 tbsp. cornstarch mixed with 2 tbsp. water

In a hot frying pan, quickly brown the lamb in a bit of olive oil. Remove the meat and place in 2 quart saucepan, with lid. Saute the onions, along with the garlic in a bit of oil until limp. Add to the lamb.

Cover the lamb with stock and add the curry powder, ginger, salt and pepper. Simmer, covered until all is tender, about 1 1/2 hours. Thicken with cornstarch and water mixture.