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Veal Chops in Spicy Sauce

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Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
4 each lamb rib chops
thick
* Camera
2 tablespoons all-purpose flour Camera
2 tablespoons vegetable oil Camera
1 medium onions
chopped
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2 large garlic cloves
minced
* Camera
1 teaspoon cumin
ground
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1 teaspoon salt Camera
¼ teaspoon saffron threads * Camera
¼ teaspoon coriander
ground
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¼ teaspoon cayenne pepper Camera
1 cup chicken broth Camera
1 ½ tablespoons tomato paste Camera
3 tablespoons yogurt Camera
1 tablespoon lemon juice Camera
1 large tomatoes
peeled, seeded, diced
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1 each cucumbers
peeled, seeded, diced
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1 x salt and black pepper * Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 190 57% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 708mg 30%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 11% Vitamin C 21%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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