1 lb. lamb (shank, blade chops or neck)
2 cloves garlic
1 med. onion
1/2 green pepper
1 c. chopped carrots (diagonally cut spears)
1 can Del Monte Zucchini in tomato sauce
1 c. cooked rice

Brown lamb well in olive oil. Remove from pan and saute garlic, onions and pepper until lightly browned. Deglaze pan with water or wine. Return meat to pan, cover and cook 1 to 1 1/2 hours or until lamb is very tender, adding water or wine as needed. Add carrots, zucchini and rice. Better made day before serving.