Lamb Curry
 
 3 pounds of boneless lamb, cut in 1" cubes
 Olive oil for sautéing
 3 yellow onions, peeled & sliced
 4 garlic cloves, crushed
 2 cups of chicken soup or canned consommé
 Curry powder to taste, 1-3 tbsp.
 1 tablespoon of  grated fresh ginger
 Salt & pepper to taste
 2 tablespoons of 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. Sauté 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.