Raisin Lamb Curry

1 T. curry powder
1 can (14 oz.) chicken broth
1 T. butter
1 tsp. garlic salt
1 med. onion, sliced
1 1/2 T. cornstarch
2 med. stalks celery, sliced
2/3 c. seedless raisins
1 1/2 lbs. boneless lean lamb
2 T. water

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 until meat is tender (1 to 1 1/2 hours). Add raisins and cornstarch blended with water. Cook slowly 15 minutes longer. Serve with plain or Persian rice.