Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

Cut into small pieces 2 pounds lamb. Take out all bones. Cook for 3/4 hour and fry with tablespoon lard. Wash and cut 2 large heads of celery into
1 inch pieces and mix with it 2 large onions sliced. Put into frying pan
and add 2 tablespoons lard and fry for 15 minutes, stirring occasionally. Then add to it the fried meat and season with salt, pepper, and 1 teaspoon curry powder. Add to this 3 large sliced tomatoes and cook for 1/2 hour and serve with "Pelav".