In 11/07/16 I posted a recipe on Lamb Curry. The recipe was mainly ground lamb in a curry sauce. Today’s dish follows in that vein. I thought, if it can work for ground lamb, why not try it with lamb chops? Well, I happened to have some lamb chops and hand, and the result was fantastic. Let me add that the recipe can work with pork chops or even a good steak. This time I served the lamb with Spanish yellow rice but any good grain will do; or you can pair it with the old stand-by, potatoes; or even serve it over pasta. Apart from being delicious, curried lamb chops is also a very flexible dish.
CURRIED LAMB CHOPS
Ingredients:
8 lamb chops or lamb loin chops, about 2 pounds (½-inch thick)
3 tablespoons olive oil
¾ cup chopped onion
1 clove garlic, peeled and minced
1 teaspoon curry powder
Salt to taste
1 tablespoon Worcestershire sauce
2 cups vegetable or chicken broth
2 tablespoons flour
¼ cup water
Instructions:
- Wash lamb chops under cold running water and pat dry with paper towels.
- Heat oil in a large frypan or skillet.
- Add onion and cook until onion is soft and translucent.
- Add garlic, curry powder, salt, Worcestershire sauce, both and lamb chops. Bring to a boil, cover tightly, lower heat to medium-low and cook slowly 30 minutes.
- Mix flour and water. Stir into lamb mixture to thicken. Serve curry with rice or favorite accompaniment.
Yield: 4 servings.