Lamb Curry
rec.food.cooking/Richard Cody (1998)

Leftover lamb gets reincarnated into a great new dish. Serve with rice and lots of traditional curry condiments, such as raisins, chutney, nuts, bananas, etc.

1 Tbsp butter
1 Tbsp oil
2 onions, chopped
1 garlic clove, minced
2 Tbsp flour
2 tsp curry powder
1/2 tsp cumin
2 cups chicken broth
2-3 cups cubed cooked lamb

In a large saucepan, heat the butter and oil. Sauté the onions until softened, then add the garlic and cook for another minute. Stir in the flour, curry powder and cumin and cook for a few seconds. Whisk in the chicken broth and cook, stirring constantly until thickened. Add the lamb and heat though.