>>Any ideas for leftover roast lamb leg?
>
> I make up a sort of curry sauce and then cut the lamb into chunks and throw
> it in. I fry up some diced onion and garlic in olive oil, throw in some
> grated ginger, and dried apricots, chicken or beef broth and curry powder,
> then thicken in with Veloutine.

I've never heard of Veloutine (and Google gives me mostly pages in French).
It's a starch, I gather? How is it different/better/worse than flour or
corn starch for thickening things?

Thanks,
-C