Indian Lamb Chops wih Curried Cauliflower |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
2 cups small cauliflower florets |
2 4-to 5-ounce lamb shoulder blade chops |
2 teaspoons curry powder, divided |
1 tablespoon vegetable oil |
1 teaspoon all purpose flour |
1/4 cup low-salt chicken broth |
1/4 cup whipping cream |
2 large green onions, chopped, divided |
Directions:
1. Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
2. Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
3. Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
4. Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.
5. Per serving: 489.7 kcal calories, 67.0% calories from fat, 36.6 g fat, 14.9 g saturated fat, 133.6 mg cholesterol, 13.8 g carbohydrates, 3.6 g dietary fiber, 3.5 g total sugars, 10.2 g net carbohydrates, 27.6 g protein Nutritional analysis provided by Bon Appétit
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