Cut the onion in half, then into quarters. Slice the carrot on a diagonal. Cut the potatoes in half, then into quarters. Cut the lamb into bite-sized pieces, or use another meat you like.

In a pot, bring 2 cups water (about 500 mL) to a boil. Add the dried chili peppers (cut into pieces) and simmer together.

Melt the butter in a pan. Sauté the lamb until about 80% cooked, then add the three chopped vegetables and stir-fry for about 5 minutes.

Transfer the sautéed ingredients to the pot of boiling water. Add 4 blocks of Japanese curry roux for a rich flavor. Season to taste. As it simmers, add more water if needed and cook until the meat is tender. Serve hot with steamed rice and pickled ginger.