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  • 105minutes
  • 138calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 shoulder lamb chops

  3. 1 large sweet onion , cut in half,and each half quartered

  4. 3 medium carrots , cut in half inch circles

  5. 3 large celery ribs , with leaves,cut in half inch lengths

  6. 1/2 lemon , unpeeled,cut in very thin slices

  7. 1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon fresh ground pepper

  10. 1 (14 ounce) can tomatoes , diced

  11. 1 tablespoon curry powder

  12. 1 teaspoon cumin

  13. 1 teaspoon coriander

  14. 4 cloves garlic , smashed

  15. 1 tablespoon light soy sauce

  16. 1/2 cup cold water

  17. 1 tablespoon cornstarch

  18. 3 -4 sprigs fresh mint , leaves removed and rolled up,cut in thin strips

Instructions Jump to Ingredients ↑

  1. Trim fat from chops.

  2. Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.

  3. In the same pan, add onion chunks, saute until soft, about 5 minutes.

  4. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.

  5. Stir in wine or broth, bring to simmer and deglaze pan.

  6. Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.

  7. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.

  8. Return chops to pan and spoon mixture over them.

  9. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.

  10. Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.

  11. Sprinkle with chopped fresh mint.

  12. Serve over mashed potatoes or rice or noodles.

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