This was lovely.

2 T oil

2 lb lamb shoulder, cut into 1 inch cubes

2 medium onions, sliced

1 clove garlic, crushed (I used a handful)

1/2 c raw regular white rice (we used jasmine, and yes, it works from raw)

1 lb potatos, pared and very thinly sliced

4 tsps salt

1 1/2 tsps curry powder

1/4 tsp pepper

1/2 lb zucchini, sliced

9 oz artichoke hearts

2 cans (1 lb size) tomatos

Preheat oven to 350.  In hot oil in large skillet, saute lamb cubes, until browned well on all sides.  Remove lamb as it browns.  Add onion and garlic to drippings in skillet; saute until golden.  Return lamb cubes to skillet, mixing well.  In 3 qt casserole, place in layers by thirds:  the meat mixture, rice, potatoes, salt, curry powder, pepper, zucchini, artichoke hearts, and tomatos.  Bake, cover, 1 1/2 – 2 hours until lamb and potatos are tender.