2 tbsp. butter
4 lamb shoulder chops, about 1 1/4 lb.
2/3 c. long grain rice
1/2 c. grated carrot
1/4 c. raisins
2 tbsp. chopped onion
1/2 tsp. salt
1/2 tsp. curry powder
2 tbsp. slivered almonds (if desired)
1 1/2 c. chicken broth

Heat oven to 350 degrees. Grease shallow 2 quart baking dish. In large skillet, brown chops in butter. Remove chops; sprinkle with salt and pepper. Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown. Stir in remaining ingredients; pour into prepared dish. Arrange chops on top.

Bake covered at 350 degrees for 40-50 minutes or until rice and chops are tender and liquid is absorbed. Makes 4 servings.