Curried Rice Pilaf With Lamb

• 2 tablespoons margarine or 2 tablespoons butter
• 4 shoulder lamb chops
• salt and pepper
• 2/3 cup long grain rice
• 1/2 cup grated carrot
• 1/4 cup raisins
• 2 tablespoons chopped onions
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 2 tablespoons slivered almonds, if desired
• 1 1/2 cups chicken broth

1. Heat oven to 350 degrees.
2. Grease a shallow 2-quart baking dish.
3. In a large skillet, brown chops in butter.
4. Remove chops; sprinkle with salt and pepper.
5. Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
6. Stir in remaining ingredients; pour into prepared dish.
7. Arrange chops on top.
8. Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

margarine, chops, salt, long grain rice, grated carrot, raisins, onions, salt, curry powder, slivered almonds, chicken broth

Taken from www.food.com/recipe/curried-rice-pilaf-with-lamb-100830 (may not work)