- 1 tbsp olive oil
- 4 lamb shoulder chops
- 1 large onion, cut in half, and each half quartered
- 3 medium carrots, cut in 1.3 cm circles
- 3 large celery ribs, with leaves, cut in 1.3 cm lengths
- 1⁄2 lemon, unpeeled, cut in very thin slices
- 1⁄2 cup red wine, sherry, port or beef broth
- 1⁄4 tsp salt
- 1⁄8 tsp fresh ground pepper
- 1 can diced tomatoes
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 4 cloves garlic, smashed
- 1 tbsp light soy sauce
- 1⁄2 cup cold water
- 1 tbsp cornstarch
- 3-4 sprigs fresh mint, leaves removed and cut into thin strips
- Trim fat off chops.
- Heat oil in large, deep non-stick fry pan or Dutch oven. Brown chops on both sides (for about 5 minutes each side) then remove from pan and set aside.
- In the same pan, add onion and sauté until soft.
- Add carrots, celery, salt and pepper and lemon slices, sauté until caramelized (15 to 20 minutes).
- Stir in wine/broth, bring to a simmer and deglaze the pan.
- Meanwhile, empty tomatoes (undrained) into a bowl. Add curry powder, cumin, coriander, garlic and soy sauce. Stir to mix.
- Pour tomato mixture into the pan, stir to mix with caramelized vegetables.
- Return chops to pan and spoon the mixture over them.
- Bring to boil then reduce heat and simmer, covered, for 1 hour or until chops are fork-tender.
- Mix cold water and cornstarch (to a slurry consistency). Stir into pan and bring to boil, simmer until juices are thickened.
- Sprinkle with chopped fresh mint.
- Serve with mashed potatoes, rice or noodles. Yum!
This recipe is adapted from Genius Kitchen.