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Yield: Makes 4 servings.


    • 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 Facts
    Calories 421   
    Total Fat 12g 
    Cholesterol 81mg 
    Sodium 662mg 
    Total Carbohydrate 48g 
    Dietary Fiber 2g 
    Protein 29g

SA Rice Federation

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