1 c. onion, peeled and sliced
2 1/4 c. diced celery
4 tbsp. salad oil or fat
1 tbsp. flour
4 1/2 c. diced leftover lamb
2 tsp. curry powder
1 1/4 c. leftover lamb gravy
3/4 c. boiling water
Salt to taste

Saute the onions and celery, covered, in the salad oil until tender. Stir in the flour and blend. Add the lamb, curry, gravy and boiling water and enough salt to taste. Simmer for about 5 minutes, stirring occasionally.