Furnished bouquet: 1 thyme small branch. 2 or 3 parsley bits. 1 stem of cive,
1 sheet of bay-tree.

Accompaniment: 400 G of white rice.

Approximately cut the shoulder of lamb cubic using a knife-chief.
Make heat oil at the bottom of a casserole. Deposit the cubes of lamb, salt and pepper. Let colour 5 min. add seeds to be turned russet. Leave rissoler while mixing. Peel and chop garlic and onion. Pour them on the lamb. Let gild 3-4 min. powder with powder with colombo. Add the furnished bouquet, whole pepper, the wood sheets of India and the cloves. Wet water with height. Make cook 20 min.

Peel carrot. The cristophine, the green papaw, the aubergine and bananas. Cut out vegetables in cubes and bananas out of discs. Make boil rice 20 min in a salt water pan. When the lamb cooked 20 min, pour all the pieces in a casserole. Give to cook 10 min. Rectifiez the seasoning, and accompany by white rice.