Braised Lamb Shoulder Chops
Recipe: #4978
March 22, 2012
Categories: Lamb/Mutton, Carrot, Mediterranean, Pacific Northwest, Pacific Rim, Brunch, Wine, more
"Pleasingly rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we do."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (388.1 g)
- Calories 208.1
- Total Fat - 10.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 21.5 mg
- Sodium - 270.3 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 6 g
- Sugars - 8.5 g
- Protein - 8 g
- Calcium - 101.3 mg
- Iron - 2.1 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
Step 6
Sprinkle with chopped fresh mint. Serve over mashed potatoes or rice or noodles.
Tips
No special items needed.
1 Reviews
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