1 c. thinly sliced onion
3/4 c. chopped green pepper
1 sm. clove garlic, minced
2 tbsp. olive oil
2 tbsp. flour
2 c. meat stock
1/2 c. tomato sauce
2 tbsp. minced parsley
1 tbsp. curry powder
1 tsp. salt
1/8 tsp. pepper
1 lg. bay leaf
Pinch of thyme
Dash of mace
2 whole cloves
2 1/2-3 c. cooked diced lamb
3 bananas, sliced 1/2" thick sauteed with pareve butter
Saffron rice

Saute onion, green pepper and garlic until golden with the oil. Sprinkle on flour; stir and add stock. Simmer until thickened and smooth. Add tomato sauce, parsley and seasonings. Simmer 15 minutes and stir in meat. Let stand overnight or at least an hour.

Shortly before serving, cook banana slices with remaining oil. Heat lamb and serve over rice with bananas.

Saffron Rice: Place in saucepan 1 cup uncooked rice, 1 teaspoon salt, 1/4 teaspoon saffron, 2 cups water and 1 tablespoons butter. Heat to boil. Stir, cover and cook about 15 minutes over low heat until tender. Serves 6.