Cut excess fat of the neck of
lamb and fry in large pot till fat runs
Slice and dice the vegetables and apple.
Fry the vegetables in a pan with the lamb-fat for 5 minutes.
Remove the fat pieces from this pan.
Add back the meat and fry till golden brown. Add the apple,
parsley, thyme and mace. Add corn flour with water, stirring
continuously. Bring to boil. Add curry powder. Lower heat
and simmer for 3 hours. Take meat off bones, discard bones and
chop up mead and add back to soup.
Season with salt, pepper and parsley.
Ready to serve !