2 c. diced, cooked lamb
1 med. onion, chopped
1 med. apple, diced
1/2 c. celery, diced
1/2 c. raisins
1 c. boiling water
1 c. lamb stock
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. ginger
2 tbsp. curry powder (Spice Island or good Indian brand)
1 tsp. lemon juice
1 tsp. sugar

Saute onion, celery, apple and raisins in butter for about 10 minutes. Add stock. Mix flour, salt, ginger and curry. Add to onion mixture in pan. Add lamb, boiling water, lemon juice and sugar. Simmer. Serve over rice. Add any or all of the following condiments on top: chopped hard cooked egg, chopped peanuts, coconut, chutney, watermelon pickle, chopped green onions.

Chicken or shrimp can be substituted for the lamb. Do not use raisins with chicken or shrimp. For shrimp curry use the water in which the shrimp was boiled in place of the stock.