1/4 c. butter
1 med. onion, chopped
1/4 c. chopped green pepper
1/4 c. chopped celery
2 tsp. curry powder
1/4 to 1/2 tsp. salt
1/4 c. all-purpose flour
2 c. chicken broth
2 c. cubed cooked lamb
3 c. hot cooked rice

Melt butter in large saucepan. Add onion, green pepper and celery; cook and stir gently until onion is tender. Stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot. Remove from heat. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lamb, heat through, stirring occasionally, about 10 minutes. Serve over rice. 4 to 6 servings.