1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. celery
1 lg. garlic clove, 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, pepper, celery and garlic in butter until tender. Push to side of skillet, add lamb and brown with curry powder. Blend in soup and water. Cook on low for 1 hour or until tender. Serve over the rice.