By Sri Owen
This is a liquid lamb stew—or you can think of it as a very meaty soup. Do not use flour to thicken the sauce; if you want it thicker, use thick santen or less water.
The best way to eat gu1é is to put some boiled rice in a soup-plate, ladle the gulé over it, and eat it with a spoon. This is really a main course, and very satisfying for a small lunch party or a family supper; but a moderate helping of it makes a good first course, to be followed perhaps by fish.
If you serve