2 tablespoons butter, margarine or lamb fat drippings
2 tablespoons flour
1/2 cup onion
2 cups milk
1-1/4 teaspoon curry powder
lamb drippings
2 to 3 cups chopped lamb
Melt butter or lamb fat in bottom of boiler or double boiler. Saute onion in hot fat. Stir in flour after onion is clear. Brown flour as for a roux. Pour in milk slowly, stirring constantly. When sauce begins to thicken, add curry powder; dissolve. Add lamb and heat until the lamb is hot.