Indian Lamb Chops wih Curried Cauliflower

Ingredients

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Lamb shoulder

  Domestic, blade, separable lean only, trimmed to 1/4" fat, choice, raw

  9 oz or 255g

• Curry powder

  Spices

  2 tsp or 4g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Wheat flour

  White, all-purpose, unenriched

  1 tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Chop scallions. Divide lamb shoulder into two 4-to-5-ounce chops.
2. Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
3. Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Saut lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
4. 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.
5. Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

Similar Foods

• Indian Aloo Gobi A dry Indian curry of Cauliflower, Potato, and Peas