Lamb Patties
 
 1 medium size onion
 1 small red pepper
 1 large head Boston lettuce
 1 1/2 pounds of lean ground lamb
 1 tablespoon of butter or margarine
 1 1/2 teaspoon of curry powder
 1/4 teaspoon of salt
 1/8 teaspoon of ground ginger
 One 8 ounce can of pineapple tidbits in juice
 1/4 cup of water

Cut onion and bell pepper in 1 inch pieces. Separate lettuce into leaves; arrange on platter. Shape ground lamb into 6 (3/4 inch) thick patties. Melt butter in skillet over medium high heat. Cook patties for 10 minutes, sprinkling onion and red pepper around patties, turning once and stirring vegetables occasionally. With pancake turner, remove patties to platter. Stir curry, ginger, and salt into pan drippings for 1 minute. Add pineapple with juice and 1/4 cup water. Heat to boiling. Pour curry sauce over patties. Serves 6.