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Sumatra Lamb Curry

Cut a neck of lamb in one-inch-square pieces and keep on a plate. Mince rather finely a medium onion, two shallots, a bean garlic, peeled and seeded red tomato, green pepper, sound apple, half a small, peeled eggplant and a branch celery. Melt an ounce butter in a saucepan, add lamb and brown for six minutes, stirring once in a while; dredge in two light tablespoons flour, briskly stir while browning for three minutes, then add all vegetables with a tablespoon good curry powder. Stir well, moisten with a pint water, season with two teaspoons salt and a half teaspoon black pepper. Add one saltspoon each powdered bay leaf and thyme, a piece of lemon rind, mix all well together and let simmer for twenty minutes. Add four tablespoons cooked, green peas and six small pickled onions, mix well, cover pan, then set in oven for forty-five minutes. Remove, dress rice curry on a hot dish, crown-like in centre, and serve with chutney.