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Lamb Curry

My mother used to make this for a treat. Leftover leg of lamb always became curry or lamb stew. This is not a traditional Indian curry, but it is fun for a group and mild enough for anyone.

Leftover leg of lamb (2 - 3 cups diced)
A third of a jar of Spice Islands curry powder
4 tablespoons flour

2 - 3 cups water
1/2 teaspoon salt
1 - 2 chopped yellow onions
4 - 6 cups cooked white rice

In a large saucepan, sauté onion until transparent, meanwhile dredge lamb in salt and curry powder mixed with flour. Add to onion, then gradually add water to create gravy. Taste and adjust seasoning. Let it simmer for 20 minutes or more to mellow the curry flavor. Serve with white rice and as many condiments as you can come up with.

Possible condiments:

Toasted shredded coconut (250º stir often)
Raisins - black or golden, or currants
Hard boiled eggs (minced)
Crisp bacon bits
Sweet Vidalia relish
Sweet pickles
Chopped olives
Watermelon pickle
Canned mandarin oranges
Fresh or canned papaya
Major Grey’s Chutney (this is not a brand - it’s a “style”)
Fresh or canned mango
Canned peaches
Canned or fresh pineapple
Canned lychee fruit
Toasted slivered almonds or cashew bits
Canned toasted onion
Chopped green onion
Sautéed -(caramelized) yellow Onion