1 med. size onion
1 sm. red pepper
1 lg. head Boston lettuce
1 1/2 lbs. lean ground lamb
1 tbsp. butter
1 1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. ground ginger
1 (8 oz.) can pineapple tidbits in juice
1/4 c. water

Cut onion and bell pepper in 1 inch pieces. Separate lettuce into leaves; arrange on platter. Shape ground lamb into 6 (3/4 inch) thick patties. Melt butter in skillet over medium high heat. Cook patties for 10 minutes, sprinkling onion and red pepper around patties, turning once and stirring vegetables occasionally. With pancake turner, remove patties to platter.

Stir curry, ginger, and salt into pan drippings for 1 minute. Add pineapple with juice and 1/4 cup water. Heat to boiling. Pour curry sauce over patties. Serves 6.