Curry Lamb Chops

"This is from Taste of Home's Cooking for 2. I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous."
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
40mins
Ingredients:
9
Serves:
2
Advertisement

ingredients

Advertisement

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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Sonya01
    frantastic easy dinner. i will be trying this with chicken as well frantastic base sauce.
     
  2. AuntWoofieWoof
    Thia was pretty good. It was easy to make. My lamb steak came out nice and tender.The sauce was flavorful It's to finally find a lamb recipe that I like. I will be making this again. Thanks for sharing . your recipe. Made forZWT 4- Africa and the Cafe ZMAKK Gypsies.
     
  3. Zurie
    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!
     
  4. Jewelies
    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.
     
  5. Mandy
    This was really nice. I did this in the oven rather than on the stove and didn't need to add cornflopur & water to thicken the sauce, it was great as is. For ZWT III Waltzing Matilda challenge.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes