| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Meats |
5 |
Servings |
INGREDIENTS
| 1 1/4 |
kg |
Forequarter lamb chops |
| 3 |
T |
Oil |
| 1/2 |
t |
Salt |
| 1 |
pn |
Pepper |
| 1/4 |
t |
Nutmeg |
| 1/4 |
t |
Cinnamon |
| 3 |
T |
Water |
| 2/3 |
c |
Dried apricots |
| 2 |
T |
Seeded raisins, heaped tbs |
| 60 |
g |
Butter |
| 2 |
T |
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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