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• 1 pound boneless lamb, cut into 3/4-inch cubes • 1 teaspoon salt • 1 tablespoon vegetable oil • 1 cup diced red pepper • 2 teaspoons curry powder • 1 8-ounce can pineapple tidbits (reserve liquid) • 3 cups cooked rice • 1/3 cup raisins Season lamb with salt. Cook in hot oil in large skillet over medium-high heat until browned, about 2 to 3 minutes. Add red pepper and curry and cook until peppers are tender crisp. Add pineapple and liquid, rice and raisins. Simmer uncovered about 5 minutes or until lamb is cooked. Nutrition FactsCalories 421 Total Fat 12g Cholesterol 81mg Sodium 662mg Total Carbohydrate 48g Dietary Fiber 2g Protein 29g USA Rice Federation www.usarice.com
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