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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Servings: 5

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Ingredients

  • 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 of Ontario Sweet Green and Red Pepper, cubed
  • Chopped parsley

Instructions

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

  • Fat: 14.4 grams
  • Calories: 310