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
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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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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.