1 1/2 lbs. ground lamb
1 lg. onion, diced
1 c. celery, sliced
2 tbsp. shortening
1 tsp. salt
1 c. brown rice
1 tsp. paprika
1/4 tsp. pepper
2 1/4 c. water
1/4 c. flour
1 to 2 tsp. curry powder

Prepare rice according to package directions and press it into 2 quart glass bowl, covering bottom and sides. Brown lamb, add onions and celery and saute 3 minutes. Add 2 cups water and simmer 5 minutes covered.

Combine curry, flour and remaining water and gradually add to saucepan, stirring until thickened. Pour into rice well. Cover and bake 20 minutes at 350 degrees.

Cubes can be used, browning them in oil and simmering one hour.