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Chop the onion, and fry for a couple of minutes, until just starting to turn translucent. Peel and crush the garlic, and add it to the onion. Cook for about another two minutes. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is coated.
Cook for at least two minutes more, until the spices are really fragrant, to make sure that the sauce won’t taste of flour.
Add a little of the stock, and stir in to make a smooth paste. Then slowly add the rest of the stock. This two-stage process is important, because it helps to avoid lumps in the sauce.
Stir in the tomato puree. Cover, turn the heat right down and simmer for 15 minutes. Serve with rice.