Leftover Lamb Curry

Directions

1. In a 2- to 3-qt pan, combine rice and 2 3/4 c. water. Bring to a boil over high heat and cook till most of the water is absorbed, 7 to 10 min. Reduce heat to low, cover, and simmer till rice is tender to bite, 10 to 15 min longer.
2. Cut the lamb into strips about 1/4-inch thick.
3. In a 5- to 6-qt pan over medium heat, combine oil, onion, and garlic; stir often till onion begins to brown lightly, 6 to 7 min.
4. Add in curry pwdr and cumin and stir till spices are fragrant, about 30 seconds.
5. Stir in meat. Add in 1 1/2 c. broth and bring to a boil over high heat. Mix cornstarch and 1/4 c. broth. Stir into pan and stir till boiling resumes. Add in salt and cayenne to taste. Spoon curry into a bowl.
6. Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add in to taste.
7. This recipe yields 4 servings.
8. Comments: "My mother was a very good cook," says Will Bucklin, winemaker at King Estate Winery in Eugene, Oregon. "Fortunately, she forced us to eat a lot of foods we didn't want. I was the youngest in the family. A way to get back at my siblings when they teased me was to eat food they hated and pretend I liked it. One of my real favorites, though, was lamb curry. I loved it because it filled the house with smells of garlic, cumin, and curry spices. She made it from meat left over from a roast leg of lamb."
9. Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 c..