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Heat oil, coat chops in flour and fry till golden. Add onions and carrots and cook 2 minutes. Blend in curry powder and cook for 1 minute. Add next 4 ingredients. Cover and simmer till tender, about 1 hour.
Place pineapple and remaining ingredients in greased pie plate and cook in moderate oven about 15 minutes or till just glazed.
Spoon lamb over rice and top with curried pineapple. Serve with curry accompaniments.
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