Leftover-Lamb Curry Recipe – Sunset Magazine

Ingredients

• 1 1/2 cups long-grain white rice
• 1 pound cooked lamb, fat-trimmed
• 1 teaspoon salad oil
• 1 cup chopped onion
• 2 cloves garlic, pressed or minced
• 2 tablespoons curry powder
• 1/2 teaspoon ground cumin
• 1 3/4 cups chicken broth
• 2 tablespoons cornstarch
• Salt and cayenne
• 1 firm-ripe banana (6 oz.), diced
• 1 cup plain nonfat yogurt
• 2/3 cup chutney
• 1 cup diced cucumber
• 1/2 cup dried currants