1 1/2 lbs. leftover leg of lamb, cut in thin strips or 1 1/2 to 2 lbs. fresh lamb
1 c. chopped onion
1 clove garlic
1 tbsp. curry powder
About 1/4 c. pure olive oil
About 1 c. chicken broth
1/4 tsp. each ginger, cardamom, and dry mustard
1 c. seedless grapes (fruit cocktail can be substituted)

Saute onion, garlic, and curry in oil about 2 minutes. Push aside in pan and brown lamb. Add liquid and seasonings. Cook gently until lamb is tender (about 45 minutes if lamb is fresh). Add grapes; heat well and serve over rice.