Curry Lamb Chops

photo by PaulaG

- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 4 (4 ounce) bone-in lamb loin chops
- 1 tablespoon olive oil
- 3⁄4 cup orange juice
- 2 tablespoons teriyaki sauce
- 1 tablespoon grated orange zest
- 1 1⁄2 teaspoons curry powder
- 2 garlic cloves, pressed
- 1 teaspoon cornstarch
- 2 tablespoons cold water
directions
- In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
- Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
- Cover and simmer for 15 to 20 minutes or until meat is tender.
- Remove the chops and keep warm while preparing the sauce.
- Combine the cornstarch and water until smooth; stir into pan drippings.
- Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
- Serve chops on top of cooked rice or couscous and pour gravy over.
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Reviews
-
MADE FOR ZWT4. This is hard for me to rate. It's not really a curry recipe, as the orange juice flavour dominates (unless a very strong curry is used). It's also (judged by African standards) not very African, due to the teriyaki sauce, which is Asian. I'd say this sauce could do with a few tweaks: some honey added, no teriyaki but perhaps soy sauce, maybe a spice or two. I sinned in that I had a small piece of leg of lamb that I needed to use tonight. I cut deep slits into the leg of lamb, and marinated it in the sauce, then oven-baked it. When the lamb was done, I removed it to a dish, and thickened the sauce as the recipe said. Although I used only 100 ml orange juice -- less than half a cup -- the sauce did not thicken much. Maybe more cornstarch is needed. Much of the fault here is mine -- I was making 2 other ZWT recipes at the same time. I should have tasted the sauce and adjusted it. Paula, I am not uploading the photograph, because I did not use chops and do not want your photograph to be changed. I will post the photograph in the African forum and the thread of the Cafe Zmakk Gypsies. I do think the curry can be increased if using a mild curry. Thanks!
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This is really lovely. I decided to slow cook mine in a low oven. I dusted with the cornflour and then browned. Drained any fat and then added double all the other ingredients. Cooked covered for about 2 hours on 140C. This could easily be adapted for the crockpot. Served on mashed potatoes. Great meal that was well received by all family members.
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