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Curried Lamb with Rice

1 pound lamb, cubed
1 1/2 cups chicken broth
1/2 cup chopped seeded tomato
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 whole bay leaf
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup milk

1. In a large nonstick skillet over medium-high heat, brown the lamb. Add chicken broth, tomatoes, parsley, curry powder, salt, pepper, turmeric, cumin, coriander and bay leaf. Cover, reduce heat to low and cook for 1 hour. Remove pan from heat, drain and reserve pan juices; set skillet aside.
2. In another smaller skillet, melt butter over medium heat. Add flour and cook for 2 minutes, stirring frequently. Add the reserved liquid from the first skillet, then milk. Reduce the heat to medium-low and whisk until smooth and slightly thickened.
3. Pour the thickened sauce over the lamb mixture in the large skillet, return to medium heat and heat thoroughly.
4. Serve hot, over white rice, if desired.

Makes 4 servings.