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Cauliflower, lamb chops and a hint of curry -- an unusual
but wonderfully fragrant and colourful main course for entertaining.
Be sure to purchase lean lamb chops and trim any visible fat.
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| Preparation Time: |
15 minutes |
| Cooking Time: |
60 minutes |
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Serves 4 to
6
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| 8 |
lean loin lamb chops (about
1-3/4 lbs / 875 g) |
| 1 tbsp (15 mL) |
all purpose flour |
| 2 tbsp (25 mL) |
vegetable oil |
| 4 tsp (20 mL) |
curry powder |
| 1 tbsp (15 mL) |
minced gingerroot (or
1 tsp / 5 mL dried ginger) |
| 2 |
cloves Ontario Garlic, minced |
| 1 |
can (28 oz / 796 mL) tomatoes,
undrained, chopped |
| 3 cups (750 mL) |
Ontario Cauliflower florets |
| 1 |
each Ontario Sweet Green
and Red Pepper, cubed |
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Chopped parsley |
Trim chops and pat dry. Toss with flour.
In large skillet, heat 1 tbsp (15 mL) oil over medium-heat.
Cook one half of chops for 2 minutes per side or until brown.
Transfer chops to plate. Repeat with remaining chops. Discard
excess fat from skillet. Wipe out skillet with paper towel.
In skillet, heat remaining oil over medium heat; cook curry
powder, ginger and garlic, stirring constantly for 1 minute
or until fragrant. Add tomatoes and return chops to skillet;
simmer, covered, over medium-low heat for 45
minutes. Add cauliflower and sweet pepper; cook, covered for
10 to 15 minutes or until lamb is tender and vegetables tender-crisp.
Season with salt and pepper to taste. Sprinkle parsley on
top. Serve over egg noodles.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
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Fat: |
14.4 |
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Carbohydrates: |
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Calories: |
310 |
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