Partially freeze lamb; slice diagonally across grain into 2 x 1/4 inch strips.
Set lamb aside.
Saute mushrooms and onion in butter in a large skillet; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add broth; cook over medium heat, stirring constantly, until gravy is thickened and bubbly.
Set gravy aside.
Stir fry lamb in hot bacon drippings in a heavy skillet; drain.
Add gravy mixture, curry powder, salt, and pepper; cover and simmer 10 minutes or until lamb is tender.
Invert Curried Rice Mold onto a serving platter.
Spoon lamb and gravy into rice mold, and surround mold with several of the following condiments: chopped tomato, chopped green pepper, shredded carrot, toasted slivered almonds, bean sprouts, raisins, and flaked coconut.