Braised Lamb Shoulder Chops

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 shoulder lamb chops
• 1 large sweet onion, cut in half,and each half quartered
• 3 medium carrots, cut in half inch circles
• 3 large celery ribs, with leaves,cut in half inch lengths
• 1/2 lemon, unpeeled,cut in very thin slices
• 1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 (14 ounce) can tomatoes, diced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 cloves garlic, smashed
• 1 tablespoon light soy sauce
• 1/2 cup cold water
• 1 tablespoon cornstarch
• 3 -4 sprigs fresh mint, leaves removed and rolled up,cut in thin strips

Recipe

• 1 trim fat from chops.
• 2 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 in the same pan, add onion chunks, saute until soft, about 5 minutes.
• 4 add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
• 5 stir in wine or broth, bring to simmer and deglaze pan.
• 6 meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
• 7 stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
• 8 return chops to pan and spoon mixture over them.
• 9 bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
• 10 make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
• 11 sprinkle with chopped fresh mint.
• 12 serve over mashed potatoes or rice or noodles.