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Curried Lamb and Rice

6 servings
Source: Crockery Dinners, Grand Avenue Books

• 2½ lbs boneless lamb shoulder roast
• 1 tbsp cooking oil
• 2½ cups hot-style vegetable juice
• 1 cup regular brown rice
• 1 tsp curry powder
• ¼ tsp salt
• 2 medium carrots, cut into ½-inch pieces
• 1 medium green bell pepper, cut into ½-inch strips

Trim fat from lamb roast. In a large skillet, brown roast on all sides in hot oil.

In a 3½ or 4 quart slow cooker, combine vegetable juice, uncooked rice, curry powder, and salt. Add carrots. Place meat on carrots. Cover; cooke and low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.

Add the green bell pepper to the slow cooker. Cover and let stand 5 to 10 minutes.

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