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Ingredients
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Quantity
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Lamb chops
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8 (2 lbs)
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|
Salt and freshly ground pepper
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to taste
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Curry powder
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1 tbsp
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Peanut oil
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1 tbsp
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|
Butter
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1 tbsp
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|
Finely chopped shallots
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2 tbsp
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Dry white wine
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¼ cup
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|
Freshly or canned chicken broth
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½ cup
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Tomato paste
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1 tsp
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Finely chopped parsley
|
1 tbsp
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Sprinkle the chops on both sides with salt and pepper. Rub them on
both sides with curry powder to coat evenly.
Heat oil in a skillet large enough to hold the chops in one layer.
Add the chops and cook until browned on one side, about 2 minutes. Repeat the
process on the other side for about 2 minutes.
Turn onto the fatty rims and continue cooking until the rims are
rendered of fat, about 2 minutes. Turn the chops flat side down and cook,
turning them occasionally. This takes about 15 minutes.
Transfer the chops to a dish and pour off all the fat from the skillet.
Add 1 tbsp of the butter to the skillet and heat.
Add the shallots and cook, stirring for about 15 seconds. Add the
wine and bring to a boil. Cook for about 1 minute and then add the chicken
broth and tomato paste.
Cook over moderately high heat until reduced to about 1/3 cup.
Swirl in the remaining butter and pour the sauce over the chops.
Serve sprinkled with parsley.
