| 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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