Veal Chops in Spicy Sauce
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb rib chops
thick |
*
|
| 2 | tablespoons | all-purpose flour |
|
| 2 | tablespoons | vegetable oil |
|
| 1 | medium |
onions
chopped |
|
| 2 | large |
garlic cloves
minced |
*
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon | salt |
|
| ¼ | teaspoon | saffron threads |
*
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon | cayenne pepper |
|
| 1 | cup | chicken broth |
|
| 1 ½ | tablespoons | tomato paste |
|
| 3 | tablespoons | yogurt |
|
| 1 | tablespoon | lemon juice |
|
| 1 | large |
tomatoes
peeled, seeded, diced |
|
| 1 | each |
cucumbers
peeled, seeded, diced |
|
| 1 | x | salt and black pepper |
*
|
Trans-fat Free
Directions
Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat.
Remove chops from pot and keep warm.
Sauté onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp.
Add broth and chops. Simmer covered until meat is tender, about 50 minutes.
Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 1½ cups.
Meanwhile, mix last 5 ingredients together.
Pour hot sauce over meat, and serve with yogurt mixture around each chop.
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