Lamb Chops in Pepper and Vinegar |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Found on the net. The long slow cooking results in a delicious gravy to go over rice. Ingredients:
18 small lamb chops |
1 1/2 tablespoons fresh coarse ground black pepper |
1 teaspoon salt |
1/4 cup white vinegar |
2 tablespoons vegetable oil |
2 medium onions, thinly sliced |
2 garlic cloves, crushed |
1 tablespoon ground coriander |
2 teaspoons curry powder |
1/4 teaspoon turmeric |
1 cup fresh coriander, chopped |
Directions:
1. Trim the lamb chops of all visible fat but do not detach from the bone.
2. Rub the chops with the salt and the pepper.
3. Place them in a single layer on a baking sheet or large platter and sprinkle them evenly with the vinegar; set aside.
4. Heat the oil over high heat in a large, deep skillet or a Dutch oven.
5. Saute the onions, stirring frequently, for about 6 to 8 minutes, until they are browned. Add the garlic and cook another minute or two.
6. Add the lamb chops and their juices along with the ground coriander, curry powder and turmeric.
7. Brown the chops, turning them to colour evenly, for about 5 minutes.
8. Add one cup of water, lower heat, cover, and cook at a low simmer for 1-1/2 hours.
9. Check every 20 minutes, adding 1/2 cup of water toward the end if the liquids have cooked off.
10. The lamb should be very tender.
11. Mix in the chopped cilantro and serve at once.
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