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Easy Lamb Curry

1 1/4 c Milk
2 Envelopes instant cream of chicken soup; for ind. servings
1/2 c Sour cream
2 c Cooked cubed lamb
1 1/2 ts Curry powder; (up to 2)

In a large saucepan, heat milk until steaming. Stir in instant cream of chicken soup with a fork until smooth. Blend in sour cream, lamb and curry powder. Simmer, uncovered, 5-10 minutes until thick. Do not boil. Serve over rice with condiments.

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