1 lb. lamb, cut into 1/2 inch cubes
3 tbsp. butter, melted
1/2 tsp. marjoram

YOGURT SAUCE:

1 1/2 c. plain yogurt, room temp.
1/3 c. toasted slivered almonds
1 to 2 tsp. curry powder
1/2 tsp. salt
2 c. hot cooked rice

Brush lamb cubes with butter. Sprinkle with marjoram. Broil 4 inches from heat until desired doneness. Combine yogurt, almonds, curry and salt. Portion rice, top with lamb cubes, spoon yogurt sauce over.