1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 lg. clove garlic, minced
1/4 c. butter
1 lb. lamb cubes
2 tsp. curry powder
1 can cream of mushroom soup
1 c. water
3 c. cooked rice

Cook onion, green pepper, celery and garlic in butter until vegetables are tender. Push to side of skillet. Add lamb and brown with curry powder. Blend in soup and water. Cover and cook over low heat for 1 hour or until tender. Stir often. Serve over rice.