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How To make Curried Lamb Chops (Sfc)
8 Lamb chops, preferably from
-the rack, about 2 lbs Salt and freshly ground -pepper to taste 1 tb Curry powder
1 tb Peanut oil
1 tb Butter
2 tb Finely chopped shallots
1/3 c Dry white wine
1/2 c Fresh or canned chicken
-broth 1 ts Tomato paste
1 tb Finely chopped parsley
Lamb is one of the greatly under-utilized meats here in the US, I think. There are a variety of recipes from around the world to inspire you. Actually, I was looking for my Mongolian lamb recipe but don't have it typed in (just use any ol' Mongolian beef recipe and substitute lamb for the beef and don't over cook it). Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Turn and brown on second side, about 2 minutes. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes. Turn the chops flat side down and cook, turning them occasionally. The total cooking time should be about 15 minutes. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops. Serve sprinkled with parsley. Serves 4. San Francisco Chronicle, 12/2/87 Posted by Stephen Ceideberg; September 28 1992.
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Check out how quick and easy it is to make a fresh Chicken Dhansak curry at home in your Ninja Foodi Max. This full flovour curry is a quick and easy dish that goes great with your favourite rice or flat bread.
Check out my fast Pilau Rice video further down to pair with this curry perfectly.
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Recipe and costs for this dish are further down near the end of this descripton
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Equipment Used:
Ninja Foodi Max
Spoon
Containers
Chopping Board
Measureing Jug
Plates & Bowls
Measuring Spoon
Ingredients (8 Portions)
4 onions sliced £0.60
2 TBSP Oil £0.05
300g Red Lentils £0.80
800ml Chicken Stock £0.20
1kg Chicken Thigh Diced £3.99
2 TSP Garammasala £0.40
1.5 TSP Tumeric £0.30
2 TSP Cumin Seeds £0.40
2 TSP Ground Ginger £0.40
2 TSP Ground Cumin £0.40
2 TSP Ground Corriander £0.40
1.5 TSP Chilli Powder £0.30
1 TBSP Sugar £0.10
1 TSP Salt £0.05
2 TBSP Tomato Puree £0.15
1 Tin Plum Tomatoes £0.35
1 Tin Pineapple rings with Juice £0.65
1 Lemon £0.20
1 TBSP Crisy Fried Onion Flakes £0.25
1 TSP Fresh Picked Coriander £0.00 (Free as home grown)
Total Curry Cost: £10.09 so only £1.26 per portion.
All Spices used were bought online from spicemountain.co.uk
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