Lamb with vegetables and rice

Servings:  4-6

Ingredients:
1 2 to 2 1/2 pound boneless lamb shoulder roast
1 T cooking oil
1 1/2 pounds whole tiny new potatoes or 5 medium potatoes
2 1/2 Cups hot-style vegetable juice
1 cup regular brown rice
1 t curry powder
1/4 t salt
2 medium carrots, cut into 1/2 inch pieces
1 medium green sweet pepper, cut into 1/2 inch wide strips

Instructions:
1. Trim the fat from the lamb roast. In a large skillet brown roast on all sides in hot oil

2. In the meanwhile, in a 3 1/2 or 4 quart crockery cooker combine vegetable juice, uncooked rice, curry powder, and salt. Add carrots. Place meat atop carrots.

3. Cover; cook on low-heat setting for 7 to 8 or on high-heat setting for 3 1/2 to 4 hours.

4. Add the green sweet pepper to the crockery cooker. Cover and let stand 5 to 10 minutes.