From The Modern Family Cookbook

1½ lb. lamb shoulder
3 tablespoons butter or bacon fat
1 cup diced celery
2 tart apples, pared and diced
½ cup sliced onions
2 cups lamb broth
1½ to 2 teaspoons curry powder
2 tablespoons hot water
2 tablespoons flour
3 or 4 cups cooked rice

Wipe meat with damp cloth; barely cover with water and simmer until about tender. Drain, saving broth. Cut lamb into 1-inch dice. Melt the butter or bacon fat in a skillet, add celery, apples, and onions and sauté until soft, then add lamb and lamb broth. Cover and simmer 20 to 30 minutes. Blend curry powder with hot water and let stand 5 minutes; then blend in the flour, adding cold water if necessary to make a smooth paste. If lamb mixture is nearly dry, add about 1 cup boiling water, then stir in the curry paste. Continue simmering for 5 minutes, stirring frequently. Serve on hot platter with border of fluffy boiled rice and garnish of parsley. 5 servings.
My notes: Woo hoo more bacon fat! I am thinking this is an almost non curry curry since 2 teaspoons of curry for a lamb shoulder seems like way too little. I am wondering if this saltless, mild curry is why so many folks say they don’t like curry.