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

butter

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:

-MDH