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Curried Lamb Kabobs

1 lb Lamb shoulder; boneless
1/2 c Dry white wine
1 tb Worcestershire sauce
1 tb Curry powder
1 lg Red bell pepper; cut
24 pieces

Trim fat from lamb shoulder. Cut lamb into 1-inch cubes. Mix lamb, wine, Worcestershire sauce and curry powder in large bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Set oven control to broil. Remove lamb from marinade; reserve marinade. Thread lamb alternately with bell pepper on each of twelve 8-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat 12 to 15 minutes, turning twice and brushing with marinade, until lamb is done. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.

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