Description:
Curries are a mixture of spices, and the mixtures vary widely, according to region, cook and cooking style. This recipe uses easy to access spices, and a moderate hand increase the intensity of the flavours by adding just a little bit more of each. The canned fruit adds a refreshing sweetness, saffron adds colour and subtle flavour, and can be omitted if desired.
Ingredients List:
4 SUNGOLD lamb shoulder chops, about 350g ea
1 TB (15ml) vegetable oil
1 yellow onion, finely sliced
3 cloves garlic, minced
1 red or yellow pepper, sliced
1 TB (15ml) grated fresh ginger
tsp (3ml) red pepper flakes
1 tsp (5ml) garam masala powder
1 TB (15ml) turmeric
1 tsp (5ml) saffron (optional)
2 cups (500ml) chicken broth
1 can (14oz/398ml) sliced peaches, apricots or mandarin oranges
1 TB (15ml) cornstarch
Preparation & Directions:
- In a deep heavy skillet with a cover or Dutch oven heat oil and brown chops
- Remove and brown onion, garlic and pepper
- Add ginger, red pepper flakes, garam masala, tumeric, saffron and chicken broth
- Stir to deglaze pan and make a smooth sauce
- Reduce to a simmer, and return chops to pan
- Simmer, covered for 45min, stirring occasionally
- Gently stir in sliced fruit, adding juice
- Continue to simmer for 15 min, until sauce is reduced and thickened
- If a thicker sauce is desired, mix cornstarch with a small amount of water for a thin paste and stir into pan sauce until bubbly and thick.
Serve hot over coconut rice.