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Categories:
olive oil chops sweet onion carrots celery lemon red wine salt fresh ground pepper tomatoes curry powder cumin Coriander garlic soy sauce cold water cornstarch
Viewed: 54 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 4 shoulder lamb chops
- 1 large sweet onion, cut in half,and each half quartered
- 3 medium carrots, cut in half inch circles
- 3 large celery ribs, with leaves,cut in half inch lengths
- 1/2 lemon, unpeeled,cut in very thin slices
- 1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 (14 ounce) can tomatoes, diced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cloves garlic, smashed
- 1 tablespoon light soy sauce
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 3 -4 sprigs of fresh mint, leaves removed and rolled up,cut in thin strips
Method
- 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.
