|Boneless lamb leg/Lamb shoulder||1 Pound, cut into 3/4-inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Hot water||2 1⁄2 Cup (40 tbs)|
|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Dried parsley flakes||2 Teaspoon|
|Instant chicken bouillon granules||2 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
Heat Oil in medium skillet.
Brown over medium-high heat.
Remove with slotted spoqn; set aside.
Add onion and green pepper to drippings in skillet.
Cook over nioder-ate heat, stirring occasionally, until tender.
Stir in lamb and remaining ingredients.
Heat to boiling.
Simmer 20 to 25 minutes, or until lamb and rice are tender and liquid is absorbed.
Fluff with fork and remove bay leaf before serving.