2 shoulder lamb chops
1 sm. apple, sliced in thin wedges
2 tbsp. butter
3 tbsp. chopped onion
1 clove garlic, minced
1-2 tsp. curry powder
1 tbsp. all purpose flour
1/3 c. plain yogurt
1/2 c. beef broth
1 recipe Raisin Rice

RAISIN RICE:

1 c. water
1/4 c. raisins
1 tsp. butter
1/4 tsp. salt
1 c. quick cooking rice

Cut meat from lamb chops into bite sized strips; discard bones. In skillet cook apple wedges in the 2 tablespoons butter until crisp tender. Remove apples; set aside. In drippings in skillet, brown lamb strips. Add onion, garlic and curry powder; cook until onion is tender. Cover; simmer 15 minutes. Remove meat and onion from skillet. Combine flour and yogurt; stir into drippings. Stir in beef broth; cook and stir until thickened (do not boil). Return apples slices and meat mixture to pan; heat through. Serve with Raisin Rice. Garnish with parsley sprig, if desired. Makes 2 or 3 servings.

RAISIN RICE: Mix all ingredients together.