Leftover-Lamb Curry

By Sunset
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1 1/2 cups long-grain white rice

1 pound cooked lamb, fat-trimmed

1 teaspoon salad oil

1 cup chopped onion

2 cloves garlic, pressed or minced

2 tablespoons curry powder

1/2 teaspoon ground cumin

1 3/4 cups chicken broth

2 tablespoons cornstarch

Salt and cayenne

1 firm-ripe banana (6 oz.), diced

1 cup plain nonfat yogurt

2/3 cup chutney

1 cup diced cucumber

1/2 cup dried currants

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