Cut meat in 1-inch cubes. Combine Arrowroot, salt, Pepper, and Garlic Powder. Roll meat in Arrowroot mixture; brown in butter. Add Onions and Mushrooms, mix thoroughly. Pour in Chicken Seasoned Stock Base and white wine. Season with Spice Parisienne. Cover and simmer 1 hour or until meat is very tender. Stir occasionally. Just before serving stir in sour cream and sherry.
Lamb Curry (4 Servings)
This Lamb Curry is real party fare. Serve with steamed rice and a variety of condiments such as chutney, chopped or sieved hard-cooked eggs, chopped peanuts, raisins, flaked coconut, sliced bananas, pineapple chunks, chopped crisp bacon, chopped green onions and sliced tomatoes.
1 fresh coconut
1½ to 2 pounds lamb shoulder, cut in 1-inch cubes
2½ cups boiling water
1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder
2 teaspoons salt
1 tablespoon SPICE ISLANDS Curry Powder
2 tablespoons SPICE ISLANDS Instant Minced Onions