Curried lamb with rice mold 1 pound boneless lean

Curried lamb with rice mold 1 pound boneless lean lamb 3/4 cup sliced fresh mushrooms 1/4 cup chopped onion 1 tablespoon butter or margarine, melted 1 tablespoon all-purpose flour 1 cup beef or lamb broth 11/2 tablespoons vegetable oil 1/2 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon pepper Curried Rice Mold Assorted condiments Partially freeze lamb: slice diagonally across grain into 2- x 1/4-inch strips. Set lamb aside. Saute mushrooms and onion in butter; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat until gravy is thickened and bubbly. Set aside. Stir-fry lamb in vegetable oil in a heavy skillet; drain. Add gravy mixture, curry powder, salt, and pepper; cover and simmer 10 minutes or until lamb is tender. Spoon lamb and gravy into Curried Rice Mold, and surround mold with several of the following condiments: chopped tomato, chopped green pepper, shredded carrot, toasted slivered almonds, bean sprouts, raisins, and flaked coconut. Yield: 4 servings. Curried rice mold 2 cups water 2 teaspoons chicken-flavored bouillon granules 1 cup uncooked medium-grain regular rice 2 tablespoons toasted slivered almonds

2 tablespoons butter or margarine, melted 1/2 teaspoon curry powder 1/4 teaspoon ground turmeric 1/4 cup raisins Combine water and bouillon granules in a large heavy saucepan; bring water to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and water is absorbed. Saute almonds in butter until golden. Stir almonds, curry powder,