It's cold here too so I have a mix of lamb bits (all bone in, shoulder
and 'stew' cuts) going in a curry sauce.

Not fancy at all today. I took my last 3 cups lamb bone broth and
added 3 packets of turkey gravy (hey, dont scream, it was handy) then
about 1.5 lbs of the meat and 2 TS hot Jamaican curry mix and about 1
ts white pepper. Made up the water until covered (maybe 2 cups more
added)

Letting it simmer on low to go with rice later. It's one of those
dishes better the second day as it totally melds...


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