How To make Sweet and Sour Lamb Chops
2 T Butter or margarine
2 lb Shoulder lamb chops
Salt and pepper 8 oz Pineapple chunks in unsweet-
Ened juice, undrained 1/4 c Firm packed dark brown sugar
1/4 c White vinegar
1 T Cornstarch
1/2 t Brown bouquet sauce
2 Carrots, peeled and
-thinly sliced 1 lg Green pepper, cut into
-1-inch squares I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the "browner" for 4 to 5 minutes per side. 2. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine. 3. Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear. 4. Pour thickened sauce over browned lamb chops. 5. Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender. Variations: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.
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Sweet & Sour Tamarind-Glazed Lamb Chops - Indoor Upside-Down Grilling - Food Wishes Easter Special
Besides learning an amazingly delicious tamarind glaze for lamb chops, we’ll show you what a great alternative the broiler in your oven is, when bad weather ruins your grilling plans. Enjoy!
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Sweet and Sour lamb - (Agnello in agrodolce)
Ingredients
1 large onion, peeled and thinly sliced
5 tablespoons of olive oil
5 tablespoons full cream milk
3 tablespoons tomato purée
1 kg (2 lb) lamb shoulder, cut into bite-sized cubes
125 ml high quality white wine vinegar
sea salt and freshly ground black pepper
3 tablespoon granulated sugar
6 fresh basil leaves, roughly chopped
Sweet and Sour Pork Chops | Akis Petretzikis
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These are the most amazing sweet and sour pork chops! Follow this quick and easy recipe for the most tender and moist pork chops, glazed with your freshly homemade sweet and sour sauce! I guarantee you that this dish will become one of your favorites! Try them out and tell me if I am wrong!
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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How to Make Denningvleis (Sweet-and-Sour Braised Lamb with Tamarind) | Hawa at Home | Food Network
This one-pot tamarind braised lamb is sweet and sour in all the right ways ???? (And it's one of those dishes that tastes even better the next day!)
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Denningvleis (Sweet-and-Sour Braised Lamb with Tamarind)
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 4 servings
Ingredients
1 tablespoon canola oil
2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it’s best to have your butcher do this so they can cut through the bones)
1 teaspoon kosher salt, plus more as needed
1 large yellow onion, finely diced
2 garlic cloves, minced
2 bay leaves
4 whole cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons tamarind paste
2 tablespoons light brown sugar
2/3 cup water
Rice or greens for serving, optional
Directions
Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.
Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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How to Make Denningvleis | Hawa at Home | Food Network
Oven grilled Lamb chops and ox tongue with Pasta salad.
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