1 1/4 lbs. boneless lamb shoulder, cut into 1/2" pieces
1 tbsp. oil
1 med. onion, chopped
1 clove garlic, minced
2/3 c. water
1 tsp. salt
1 lg. tomato, seeded & chopped
1 med. yellow squash, julienned
2 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh lemon juice
1/2 c. rice

Place onion and garlic in 1 teaspoon oil in microwave safe baking dish. Microwave at High (100%) 2 1/2 to 3 minutes, stirring once. Add lamb pieces; cover with plastic wrap, venting one corner. Continue cooking on High (100%) 4 minutes, stirring after 3 minutes. Stir in water, rice and salt and continue cooking, covered on Medium (50%) for 30 minutes or until meat is tender and rice is cooked, stirring every 10 minutes. Add tomato and squash, cover and continue cooking on Medium (50%) for 3 minutes. Stir in basil, parsley and lemon juice. Serve immediately. Serves 4.