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Curried
Shoulder Lamb Chops
8 shoulder
lamb chops, 1 inch thick
2 tbsp. butter
1 clove garlic, crushed
1/2 tsp. ground ginger
1 large onion, sliced
1 tsp. turmeric
1 tbsp. curry powder
2 tbsp. flour
1 cup dry red wine or hard cider
1 cup water
1 large apple, sliced and cored
1/2 cup seedless raisins
These reheat
beautifully. Cool, refrigerate. Reheat, covered, in a 350†F oven until
bubbling. Serve with boiled rice.
Melt butter, brown chops on both sides over high heat, then remove from
frying pan. To the fat remaining in the pan, add the garlic, ginger and
onion, stir over high heat until onions are soft. Add the turmeric and
curry powder, stir until the whole is well blended. Add the flour, mix
well and add the wine, water, apple and raisins. Bring to boil, while
stirring. Lower heat and simmer, uncovered, about 1 hour or until chops
are tender.
Serves 6.
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