Curry Lamb Chops

PaulaG's Note:

This is from Taste of Home's Cooking for 2. I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 4 (4 ounce) bone-in lamb loin chops
• 1 tablespoon olive oil
• ¾ cup orange juice
• 2 tablespoons teriyaki sauce
• 1 tablespoon grated orange zest
• 1 ½ teaspoons curry powder
• 2 garlic cloves , pressed
• 1 teaspoon cornstarch
• 2 tablespoons cold water

Directions:

1. In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
2. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
3. Cover and simmer for 15 to 20 minutes or until meat is tender.
4. Remove the chops and keep warm while preparing the sauce.
5. Combine the cornstarch and water until smooth; stir into pan drippings.
6. Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
7. Serve chops on top of cooked rice or couscous and pour gravy over.

Reviews

[Sonya01]

frantastic easy dinner. i will be trying this with chicken as well frantastic base sauce.

[AuntWoofieWoof]

Thia was pretty good. It was easy to make. My lamb steak came out nice and tender.The sauce was flavorful It's to finally find a lamb recipe that I like. I will be making this again. Thanks for sharing . your recipe. Made forZWT 4- Africa and the Cafe ZMAKK Gypsies.

[Zurie]

MADE FOR ZWT4. This is hard for me to rate. It's not really a curry recipe, as the orange juice flavour dominates (unless a very strong curry is used). It's also (judged by African standards) not very African, due to the teriyaki sauce, which is Asian. I'd say this sauce could do with a few tweaks: some honey added, no teriyaki but perhaps soy sauce, maybe a spice or two. I sinned in that I had a small piece of leg of lamb that I needed to use tonight. I cut deep slits into the leg of lamb, and marinated it in the sauce, then oven-baked it. When the lamb was done, I removed it to a dish, and thickened the sauce as the recipe said. Although I used only 100 ml orange juice -- less than half a cup -- the sauce did not thicken much. Maybe more cornstarch is needed. Much of the fault here is mine -- I was making 2 other ZWT recipes at the same time. I should have tasted the sauce and adjusted it. Paula, I am not uploading the photograph, because I did not use chops and do not want your photograph to be changed. I will post the photograph in the African forum and the thread of the Cafe Zmakk Gypsies. I do think the curry can be increased if using a mild curry. Thanks!