| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats, Lamb | 5 | Servings | |
INGREDIENTS
| 1 1/4 | kg | Forequarter lamb chops |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 3 | tb | Water |
| 2/3 | c | Dried apricots |
| 2 | tb | Seeded raisins (heaped tbs) |
| 60 | g | Butter |
| 2 | tb | Water |
| Long grained rice, cooked 8 minutes only, sufficient for 5 people |
INSTRUCTIONS
Clean chops and trim fat. Heat oil, add salt, pepper, nutmeg, cinnamon. Saute chops in the oil until meat is brown on both sides. Add 3 tb water and simmer 30 minutes. Cut each apricot into four pieces, and wash together with raisins. Melt half the butter in another frying pan and saute the fruit for 5 minutes, turning constantly. Place remainder of butter, melted, and 2 tb water in the bottom of a fireproof dish. Add rice and arrange chops and fruit in layers above the rice. Put lid on and cook for 10-15 minutes on top of the stove at medium heat. Reduce heat to a minimum and simmer for a further 40 minutes. "The World Guide to Cooking with Fruit & Vegetables" (c) John Goode, pub Macmillan, Australia 1973 typed by Greg Mayman, 05-06-97
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