Lamb Curry If you are fortunate enough to have leftover leg of lamb, make sure to try this curry. 1 lb. cooked lamb 1 Cup vegetable stock (or 1 Cup water mixed with 1/2 tsp. VEGETABLE SOUP BASE) 1/4 Cup olive oil 2 TB. butter 1 large red onion, chopped 1 carrot, finely diced 6 medium mushrooms, chopped 1 Cup cubed pineapple 1 TB. PENZEYS CURRY POWDER 1 tsp. POWDERED GINGER 1 tsp. GRANULATED GARLIC POWDER 1 Cup cream 2 TB. finely chopped fresh mint leaves

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