Ingredients
-
1
-
4
-
1
-
3
-
3
-
1/2
-
1/2
-
1/4
-
1/8
-
1
-
-
-
-
-
Directions
Braised Lamb Shoulder Chops, 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, I made this last night & noted a bitterness that I did not like & determined that it was the lemon slices. The bitterness of the pith permeates the entire dish. I would make it again, but would zest & juice the lemon., I omitted the cornstarch and added tomato pure instead. I also added garbanzo beans in homage to my former Chef of Moroccan decent.
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Steps
|
1
Done
|
Trim Fat from Chops. |
|
2
Done
|
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. |
|
3
Done
|
in the Same Pan, Add Onion Chunks, Saute Until Soft, About 5 Minutes. |
|
4
Done
|
Add Carrots, Celery, Salt and Pepper and Lemon Slices, Saute Until Caramelized, 15 to 20 Minutes. |
|
5
Done
|
Stir in Wine or Broth, Bring to Simmer and Deglaze Pan. |
|
6
Done
|
Meanwhile, Empty Tomatoes, Undrained, Into a Bowl, Add Curry Powder, Cumin, Coriander, Garlic and Soy Sauce. |
|
7
Done
|
Stir to Mix, Pour Tomato Mixture Into Pan; Stir to Mix With Caramelized Veggies. |
|
8
Done
|
Return Chops to Pan and Spoon Mixture Over Them. |
|
9
Done
|
Bring to Boil, Reduce Heat and Simmer Covered For 1 Hour or Until Chops Are Fork Tender. |
|
10
Done
|
Make a Slurry of Cold Water and Cornstarch, Stir Into Pan and Bring to Boil, Simmer Until Juices Are Thickened. |
