Braised Lamb Shoulder Chops

5.0(33)

Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)

by Derf2440·published 2003-06-17

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Curries

Servings

4 serving(s)

Total time

1h 45m

prep 15 min

Calories / serving

138 kcal

Ingredients (18)

serves

1 tablespoon olive oilolive-oil
4 shoulder lamb chops
1 large sweet onion, cut in half,and each half quarteredonion
3 medium carrots, cut in half inch circlescarrot
3 large celery ribs, with leaves,cut in half inch lengthscelery
1/2 lemon, unpeeled,cut in very thin sliceslemon
1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
1/4 teaspoon saltsalt
1/8 teaspoon fresh ground pepperpepper
1 (14 ounce) can tomatoes, dicedtomato
1 tablespoon curry powdercurry
1 teaspoon cumincumin
1 teaspoon coriandercoriander
4 cloves garlic, smashedgarlic
1 tablespoon light soy saucesoy-sauce
1/2 cup cold waterwater
1 tablespoon cornstarchcornstarch
3 -4 sprigs of fresh mint, leaves removed and rolled up,cut in thin stripsfresh-mint

Instructions (12 steps)

01Trim fat from chops.
02Heat 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.
03In the same pan, add onion chunks, saute until soft, about 5 minutes.
04Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
05Stir in wine or broth, bring to simmer and deglaze pan.
06Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
07Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
08Return chops to pan and spoon mixture over them.
09Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
10Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
11Sprinkle with chopped fresh mint.
12Serve over mashed potatoes or rice or noodles.

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Rich recipe — supports nutrition-aware planning.