Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb)

Ingredients:

• 2 lbs lamb, cut into large cubes
• 2 carrots, peeled
• 1 leek, washed and trimmed
• 1 onion
• 1 clove
• 7 oz shallots
• 9 oz button mushrooms
• 1 1/8 cup crème fraiche
• 3 1/2 tbsp butter
• 1/2 cup plain flour
• 2 tbsp peanut oil
• 1 stock cube
• 2 tbsp curry powder
• 1 bouquet garni
• salt and freshly-ground black pepper, to taste

Directions:

1. Cut the lamb up into bite-sized pieces and put them in a pot with the carrots and the leek (you don't have to chop the vegetables, but remember that leeks can be really dirty so make sure you wash it well). Crumble up the stock cube and add the bouquet garni, then add the onion with the clove stuck in it. Add salt and pepper and just enough water to cover.
2. Bring to a boil, then reduce heat and cover the pot. Simmer until the meat is very tender (at least 2 hours). Strain and reserve the stock and set the meat aside.
3. Peel and slice the shallots. Heat the oil over low heat and fry the mushrooms with the shallots until they start to turn a nice golden brown color.
4. Melt the butter and add the flour to make a roux. Stir for about two minutes, then add the curry powder and remove from the heat. Let cool.
5. Whisk the reserved stock into the roux. Bring back to a simmer, then add the crème fraiche, the lamb pieces and the onions and mushrooms. Bring back to a simmer and cook for another 15 minutes, adding seasonings if needed. Don't let the pot boil. Serve with boiled white rice.