RAISIN LAMB CURRY

1 T. curry powder
1 (14 oz.) can chicken broth
1 t. butter
1 tsp. garlic salt
1 medium onion (sliced)
1 1/2 T. corn starch
2 medium stalks celery (sliced)
2/3 c. seedless raisins
2 t. water
1 1/2 lb. boneless lean lamb

Stir curry, butter, onion and celery together in saucepan. Cover and cook over moderate heat a few minutes until vegetables are wilted. Add lamb cut in small cubes, broth and salt. Cover tightly, simmer till meat is tender (1 to 1 1/2 hours). Add raisins and corn starch blended with water. Cook slowly 15 minutes longer. Serve with plain or Persian rice.