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Curried Lamb Chops

Curried Lamb Chops  

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



  1. 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.



  2. Add onion and garlic to pan, stir 2 minutes or until soft. Add curry powder and flour, stir 1 minute.



  3. Return chops to pan with undrained, crushed tomatoes, water, chutney and carrots. Bring to boil.



  4. Reduce heat, simmer, covered, 40 minutes or until chops are tender, stirring occasionally. Sprinkle with parsley.
  

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