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Curried Lamb and Barley

1 lb Ground lamb
1 lg Onion -- chopped
1 c Pearl barley
1/2 c Celery -- sliced
1 tb Cooking oil
3 c Chicken broth
2 tb Curry powder

Cucumber Salsa:
1 1/2 c Cucumber coarsely chopped seeded
1/2 c Plain yogurt
1/4 c Fresh parsley -- snipped
1 tb Green onion -- chopped
1 tb Fresh mint -- snipped
2 ts Lemon juice
2 ts Olive oil
1 ea Garlic clove -- minced

In a skillet, saute lamb, onion, barley and celery in oil until lamb is browned and barley is golden. Add broth and curry powder; bring to a boil. Pour into a 2-qt. baking dish. Bake, uncovered, at 350 deg. for 1-1/4 to 1-1/2 hours or until barley is tender. In a small bowl, combine the salsa ingredients. Cover and refrigerate for 1 hour. Serve with the lamb. Yield: 4-6 servings

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