2 oz. butter
2 tsp. olive oil
2 lg. finely chopped onions
3 lg. crushed garlic cloves
3 tbsp. curry powder
1 tbsp. flour
1 tbsp. tomato paste
1/4 tsp. ground ginger or fresh
1/4 tsp. cinnamon
1 tbsp. lemon juice
3 tsp. sugar
3/4 pt. stock (or water)
Dash of salt & pepper
1 lb. cooked chicken or beef or vegetables

Fry onions and garlic in sizzling butter and oil until lightly browned. Stir in curry powder and flour. Add tomato paste, ginger, cinnamon, lemon juice and sugar. Gradually blend in stock and slowly bring to boil, stirring under low heat. Add salt and pepper, cover pan and simmer slowly for 45 minutes. Add chicken and simmer for 15 more minutes.