Leftover-Lamb Curry

Ingredients

• 1.8 cups chicken broth 
• 2 tablespoons cornstarch 
• 1 cup cucumber diced
• 2 tablespoons curry powder 
• 0.5 cup currants dried
• 2 cloves garlic minced pressed
• 0.5 teaspoon ground cumin 
• 1 pound lamb loins cooked
• 0.7 cup chutney 
• 1 cup onion chopped
• 1 cup nonfat yogurt plain
• 6 oz firm-ripe banana diced
• 1 teaspoon salad oil 
• 4 servings salt and cayenne 
• 1.5 cups rice long-grain white

Equipment

• bowl
• frying pan

Directions

1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.
2. Cut the lamb into strips about 1/4 inch thick.
3. In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.
4. Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.
5. Stir in meat.
6. Add 1 1/2 cups broth and bring to a boil over high heat.
7. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes.
8. Add salt and cayenne to taste. Spoon curry into a bowl.
9. Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls.
10. Serve curry with rice and condiments to add to taste.
11. Note: Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.