Instructions: 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.

NOTES : Condiments: banana slices in lime/lemon juice, raisins, peanuts, chutney, chopped green onions, etc.

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