Cut a cooked leg of lamb into middling-sized dice, and remove all the skin and gristle. Fry a chopped onion in a stewpan with a little butter until browned, then put in two breakfast cupfuls of well washed and dried rice, stir a few minutes over the fire, moisten to twice its height with unskimmed broth, and boil the rice on a slow fire adding frequently more broth to prevent it from getting too dry. When nearly tender mix in two small tablespoonfuls of curry powder diluted with three tablespoonfuls of tomato sauce, and stir over the fire for two or three minutes, then take it off, put in the chopped meat, place the lid on the saucepan and stand it at the side of the fire to heat the lamb thoroughly. Pour the gravy on a hot dish with fried bread, and serve.