Hot Peppered Lamb Recipe

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Faced with leftovers from Sunday's roast leg of lambr This well-spiced dish, served over white or brown rice, is sure to be a hit.

Yield: 4 servings

• 1/4 cup (1/2 stick) butter
• 1/3 cup chopped sweet or hot peppers
• 2 medium-size onions, chopped
• 1 cup chopped fresh mushrooms
• 2 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• black pepper to taste
• 1-1/2 cups diced cooked lamb

In a large skillet over medium heat, melt the butter. Add the peppers and onions and saute until limp, about 4 minutes. Add the remaining ingredients and saute over high heat until the lamb is heated through and the mushrooms are golden, 4 to 5 minutes.