Recipe - Lamb Chops And Apricots

1 One fourth kg Forequarter lamb chops
3 tablespoon Oil
One half teaspoon Salt
1 pn Pepper
One fourth teaspoon Nutmeg
One fourth teaspoon Cinnamon
3 tablespoon Water
2/3 cup Dried apricots
2 tablespoon Seeded raisins (heaped tbs)
60 g Butter
2 tablespoon Water
Long grained rice, cooked 8
minutes only, sufficient
for 5 people

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 tablespoon 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 tablespoon 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 1015 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, 050697