Braised Lamb Shoulder Chops
Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 3
- 3
- 1⁄2
- 1⁄2
- 1⁄4teaspoon salt
- 1⁄8teaspoon fresh ground pepper
- 1
- 1tablespoon curry powder
- 1teaspoon cumin
- 1teaspoon coriander
- 4
- 1tablespoon light soy sauce
- 1⁄2cup cold water
- 1tablespoon cornstarch
- 3 -4
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DIRECTIONS
- Trim fat from chops.
- 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.
- In the same pan, add onion chunks, saute until soft, about 5 minutes.
- Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
- Stir in wine or broth, bring to simmer and deglaze pan.
- Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
- Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
- Return chops to pan and spoon mixture over them.
- Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
- Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
- Sprinkle with chopped fresh mint.
- Serve over mashed potatoes or rice or noodles.
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