Braised Lamb Shoulder Chops

Recipe by Derf2440
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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