Trim some of the fat away from the chops. Put the butter into a stewpan, put in the chops and brown them quickly; take out, chop up the apple and onion, and fry that too. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes. Season with salt and lemon juice and pour over the chops. Boil the rice by directions given elsewhere; rinse out a small mould or cup in cold water, press the rice into it, and turn out. Serve this in a separate dish, but send it to the table with the curry.
Time: 3 hours.