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Curried Lamb Chops
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4 lamb chops
2 tablespoons oil
2 onions, sliced
2 cloves garlic, crushed
1 tablespoon curry powder
1 tablespoon plain flour
425 g can tomatoes
1½ cups water
¼ cup fruit chutney
2 large carrots, cut into 1 cm slices
2 tablespoons chopped fresh parsley, for serving
Preparation time: 15 minutes
Total cooking time: 50 minutes
Serves 4
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- Trim meat of excess fat and sinew. Heat oil in heavy-based pan; add shops. Cook over medium-high heat for 2 minutes each side or until well browned; drain on paper towels.
- Add onion and garlic to pan, stir 2 minutes or until soft. Add curry powder and flour, stir 1 minute.
- Return chops to pan with undrained, crushed tomatoes, water, chutney and carrots. Bring to boil.
- Reduce heat, simmer, covered, 40 minutes or until chops are tender, stirring occasionally. Sprinkle with parsley.
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