Malayan Curry

3-1/2 lb. boneless lamb shoulder	3 whole cloves
oil	2 bay leaves
4 onions, chopped	2 sliced carrots
1 tablespoon mild curry powder	1/2 lb. dried apricots
1/4 teaspoon saffron or tumeric	2 bananas, sliced
1 teaspoon salt	1/4 teaspoon wine vinegar
1/2 teaspoon fresh ground pepper	1-1/2 to 2 cups meat stock
1 cinnamon stick

Cut meat into 1/2-inch cubes. Brown in oil, add sauteed onions, curry, tumeric and fry slightly. Add remaining spices followed by carrots, apricots and bananas. Heat vinegar and stock together, add to meat. Reduce temperature, cover and simmer until meat is tender. Serve with rice and fruit chutney. (Six to eight servings.)

Wine suggestion: Rooiberg Shiraz, Rooiberg Chardonnay, unwooded, Fairview Pinot Gris

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