My mother used to make this dish several time a year when I was growing up, and I liked it then, but now that I have learned to appreciate genuine Indian and Chinese curries, I never make it, simply because I detest pre-mixed curry powder (the only thing I use it for is sauce for marinated herring). The curry used is the mild type, but I imagine that a medium hot curry powder would be good with mutton, which has a stronger flavour than lamb or veal. This is a relatively new but still traditional Icelandic dish. I think curry powder first appeared in Iceland in the 1940s or 50s, and this dish has been part of the Icelandic everyday diet ever since. Lamb or mutton is generally used, but this recipe is also suited to veal. 750 g lamb, mutton or veal 800 ml water 2 tsp salt 2 carrots Curry sauce: 2 1/2 to 3 tbs flour 1 tsk curry powder 150 ml cold water 400-500 ml meat cooking liquid or stock 100 g rice 1 liter water 1 tsp salt A cheap cut like shoulder can be used in this dish. Meat shou...