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1 1/2 cups quick-cooking rice
1 cup sliced celery
1 1/2 pounds boneless lamb shoulder
2 cups water
1 teaspoon curry powder
2 tablespoons oil or fat
1/4 cup flour
1 1/2 teaspoons salt
1/4 cup water
1/4 teaspoon pepper
1/2 cup chopped peanuts
1 teaspoon paprika
1/4 cup shredded coconut
2 medium onions, sliced

Cook rice according to directions on package. Place in a 2-quart casserole or shallow baking dish.

Cut lamb into three-quarter-inch pieces and brown in the hot oil in a skillet. Sprinkle salt, pepper, and paprika over the meat. Add onions, celery, and 2 cups water; cover and simmer slowly 1 hour. Combine curry powder, flour, and 1/4 cup water, and add to mixture in skillet. Cook until thickened; then pour over rice in casserole. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Just before serving, sprinkle peanuts and coconut over top. Serve hot. Yield: 6 to 8 servings.