Serving Size is about 3/4 cup lamb plus 1/2 cup rice.

Ingredients

• 1 pound lean lamb, well trimmed and cubed
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon margarine
• 1 cup homemade or canned beef broth
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 medium tomato, peeled, seeded, and chopped
• 1-1/2 tablespoons all-purpose flour
• 1/2 cup grated carrot
• 2 cups cooked rice

Directions

1. Heat a large non-stick skillet. Brown the lamb, onion, and garlic in the margarine about 5 minutes. Add the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
2. Cover and simmer 30 to 40 minutes, or until the lamb is tender. Stir occasionally and add a little water if the liquid evaporates.
3. Toss the grated carrot with the rice in a small non-stick saucepan. Heat through.
4. Divide the rice among 4 serving plates; divide the lamb over the rice.