8 lamb chops
1/4 teaspoon salt
1/16 teaspoon pepper
1 cup chopped onion
1 large apple
2 tablespoons curry powder
1 tablespoon grated tangerine rind
1 cup fresh tangerine juice
1 cup water
2 tablespoons flour
2 tablespoons water
2 fresh tangerines
4 cups steamed white rice.
Condiments, as desired
chopped macadamia nuts
Crisp crumbled bacon
minced green pepper
grated hard cooked egg
toasted coconut chips
fried onion rings
Wipe lamb chops. Make gashes in fat so that chops will not curl. Season with salt and pepper. Brown chops slowly in lightly greased skillet. Remove chops.
To fat in skillet add onion and pared chopped apple. Saute until light brown. Add curry powder, tangerine rind, juice and water. Simmer 5 minutes to blend flavors. turn chops to skillet. Cover. Simmer 45 to 60 minutes or until chops tender. Remove chops to hot platter.
Blend flour and water; stir into sauce in skillet. Simmer until thickened. Peel and section 2 tangerines. Add tangerines and chops. Simmer until hot Serve with hot rice.