Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             pounds  lamb
  1                cup  olive oil
  6               cups  onion
  2          teaspoons  garlic
  8          teaspoons  curry powder
  1           teaspoon  ground coriander
  1           teaspoon  ground cumin
  1           teaspoon  pepper
     1/2      teaspoon  ground cinnamon
  2                     bay leaf
  2          teaspoons  kosher salt
  1                cup  flour
  4               cups  white stock
  1                cup  tomato concasse
  1                cup  cream

Preparation:

cut meat into 1-inch cubes heat oil in a dutch oven, over a medium flame add the meat and browned lightly on all sides add the onions and garlic heat and stir for 5-6 minutes, until softened without browning stir in spices and salt-mix well stir in flour, heat and stir to make a blonde roux add the stock and tomato concasse heat and stir to a boil, remove from heat bake, covered, @ 300 degrees for 60-90 minutes, until meat is tender degrease well, remove and discard the bay leaves stir in cream season to taste serve hot, with rice and an assortment of condiments suggested condiments include: raisins, chutney, peanuts, cashews, minced scallions or onions, diced pineapple, diced bananas, dices apples, shredded coconut, or poppadums

Nutritional Information:

472 Calories (kcal); 38g Total Fat; (73% calories from fat); 23g Protein; 8g Carbohydrate; 99mg Cholesterol; 229mg Sodium