500 g rib of lamb, cut into 5 cm lengths
2 T (30 ml) oil
1 T (15 ml) butter
2 onions, chopped
3 large carrots, sliced into rings
3 ribs of celery, finely sliced
1 t (5 ml) turmeric
2 T (30 ml) mild curry powder
½ cup (125 ml) flour
2 litres water
5 T (75 ml) Ina Paarman's Chicken Stock Powder
4 potatoes, sliced thickly
juice of ½ lemon
1 t (5 ml) sugar
Ina Paarman's Chilli and Garlic Seasoning to taste
½ cup (125 ml) cream
parsley, chopped