Writers Hub

A few years ago I was served a curry in China. It was a rich stew with lumps of meat, potatoes, carrots and other vegetables. The aroma and taste immediately took me back to my childhood and to Grandma’s kitchen. She was making her lamb curry. As was a child of the 1950’s, Gran’s cooking is a cherished memory.  In addition to her lamb curry, she made Irish stew, Cornish pasties, pikelets, roast rabbit and a fruit cake to die for.  In those days, lamb was often on the menu.  There were thousands of sheep in the surrounding countryside, so lamb and mutton were always cheap to buy. Ch…