Preparation

Chop the turnips and chives and sauté in the oil, together with the lamb cut into small pieces. When the meat begins to brown, sprinkle it with the flour and stir well so that it does not become lumpy.
Add the curry powder and the broth; season with salt and pepper to taste and cook for 20 minutes.
Serve very hot.

Ingredients

  • 400 g of boneless and cut lamb
  • 2 spring onions
  • 1 turnip
  • 2 tablespoons of curry powder
  • 2 dl of broth
  • 1 tablespoon of flour
  • Salt and white pepper
  • 3 tablespoons olive oil