Ingredients

• 1 1/2 lbs lamb shoulder, diced
• 6 ounces onions, chopped
• 6 ounces celery, chopped
• 6 ounces carrots, chopped
• 6 ounces potatoes, chopped
• 1 tablespoon fresh thyme, chopped
• 2 green onions, chopped
• 3 tablespoons curry powder
• 3 tablespoons flour
• 16 ounces beef stock
• 4 ounces coconut milk
• 2 ounces fresh ginger, chopped
• 3 ounces vegetable oil
• 16 ounces water

Instructions

1. Combine flour, curry powder, salt and pepper.

2. Toss in flour mixture to step one.

3. Saute lamb in hot pan until brown.

4. Drain excess fat.

5. Add carrots, celery, potatoes and ginger,saute for 2 minutes.

6. Add stock and water into pot.

7. Simmer meat and vegetables for 1 hour until tender.

8. Finish with chopped onions, fresh thyme and coconut milk.