Caribbean Lamb

• 3 pounds shoulder of lamb
• 4 tablespoons butter
• 2 tables

Cut lamb in 2½-inch cubes and sauté in butter and olive oil until golden. Combine curry powder, turmeric, ginger, cayenne, and coarse salt and freshly-ground black pepper, to taste, and stir into meat. Sprinkle with lemon juice; stir again and then add well-flavoured stock and enough water barely to cover meat.

Cover casserole and simmer for 30 minutes, or until lamb is tender and sauce