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Prunes - 1/2 cup
Dried apricots - 1/2 cup
Thick lamb chops - 4
Oil - 1 tbsp
Sultana raisins - 1/4 cup
Lemon - 1 (thinly sliced)
Rice - 1 cup
Curry powder - 2 tsp
Salt and pepper


  • Preheat oven to 350 F.
  • Soak prunes and apricots in cold water at least 3 hours; drain.
  • Trim chops; saute in hot oil a few minutes.
  • Put layer of fruit in deep, buttered casserole with tight fitting lid.
  • Sprinkle with raisins.
  • Add one or two slices lemon and some of rice.
  • Sprinkle with curry powder, salt and pepper.
  • Continue in alternate layers until all ingredients are used.
  • Place chops n top; pour in 3 cups of water.
  • Cover tightly; cook 1 to 1 1/4 hours, until most liquid has been absorbed.
  • Add seasoning.
  • Serve with tossed green salad.
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