•  Measuring Spoons
•  Measuring Cup
•  2 Qt. Glass or Microwave safe plastic bowl with cover
•  Wooden Spoon or High Temp Rubber Spatula

•  1 small onion, finely 1 chopped
•  1/4 cup butter or margarine 50 ml
•  2 tbsp flour 25 ml
•  1 lb. boneless lamb, cut 500 g into 1/2" (1 cm) cubes
•  1/2 cup water 125 ml
•  1 tsp chicken bouillon 5ml powder
•  1/3 cup raisins 75 ml
•  1/3 cup peanuts 75 ml
•  2 tbsp lemon juice 25 ml
•  1 tbsp curry powder 15 ml
•  1/2 tsp ginger 2ml
•  1/2 tsp salt 2 ml
•  1/2 cup flaked coconut 125 ml
•  2 cups cooked rice 500 ml

1.  Cook onion and butter in a 2-quart (2 L) casserole at P7 1 - 2 minutes. Stir once.
2.  Stir in flour, then lamb, water, bouillon powder, raisins, peanuts, lemon juice, curry powder, ginger and salt.
3.  Cook, covered, with glass lid, at P7 5 minutes and P4 20 - 25 minutes, or until lamb is tender; stir once.

For added flavor, brown the meat in a pan on the stove top and use as the recipe states – be sure to deglaze the pan with any liquid in the recipe to extract every bit of flavor.