For the curry

• 1½ lb. (¾ k.) top leg of lamb or pork, diced in ½-in. (1-cm.) c

Rub the meat in seasoned flour, and fry the onion in clarified butter until soft but not brown. Transfer the onion to a saucepan, and fry the meat in the butter until brown on all sides. Add it to-the onion, and pour over the stock. Put in the bay leaves and simmer gently for an hour. After an hour, stir in the prepared spices: first put in half the quantity, taste, and then add more as require