Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the lamb into bite-sized pieces, then combine with all the other ingredients, except the arrowroot, and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Pour the thickened sauce back into the pot, and serve over brown rice with a curry condiment tray including sufficient portions of:
Chopped hard-boiled egg
Chopped nuts (peanuts or cashews)
Chopped scallions or chives
Chutneys (both a bland raisin chutney and a strong mango chutney-clearly marked)
Chopped dill pickle
Diced fresh pineapple
© 1974 All rights reserved. Published by Echo Point.