Ingredients

　　1 pound lean lamb leg meat, trimmed and cut into 1/4-inch cubes

　　2 teaspoons curry powder

　　1/2 teaspoon salt

　　1/2 teaspoon ground black pepper

　　1 tablespoon canola oil

　　1 medium yellow onion, chopped

　　1 tablespoon chopped fresh flat-leaf parsley

　　1/2 cup water

　　3 cups cooked brown rice

　　Combine the lamb, curry powder, salt, and pepper in a bowl, and toss to coat the meat. Transfer to a large nonstick skillet along with the oil and onion. Stirring constantly, cook over high heat until the meat is lightly browned, 4 to 5 minutes. Add the parsley and water and stir well. Cover, reduce the heat to medium-low, and cook for about 10 minutes, until the meat is cooked through and a thick sauce has formed. Serve over warm brown rice.

　　Cooks' Note

　　This is a nice mellow meat curry, much like they make it in the Caribbean. If you have a taste for something a bit hotter and spicier, try boosting the amount of curry powder gradually and adding some cayenne pepper in 1⁄2 teaspoon increments. For 3 cups of cooked brown rice, start with 1 cup dry rice and cook according to package directions.

　　Sugar Busters! Quick & Easy Cookbook