A delightful dish of tender lamb chops braised with a medley of aromatic vegetables and spices, perfect for a comforting meal.
Trim any excess fat from the lamb chops.
Trimming the fat helps reduce excess grease in the dish.
Heat the olive oil in a large deep non-stick frypan over medium-high heat. Brown the lamb chops on both sides, about 5 minutes per side. Remove from the pan and set aside.
Browning the lamb adds a rich flavor to the dish.
In the same pan, sauté the onion until soft, about 5 minutes.
Stir frequently to prevent the onion from burning.
Add the carrots, celery, salt, pepper, and lemon slices to the pan. Sauté until caramelized, about 15 minutes.
Caramelizing the vegetables enhances their natural sweetness.
Pour in the red wine and beef broth. Bring to a simmer and deglaze the pan.
Scrape the bottom of the pan to incorporate all the browned bits.
In a bowl, mix the canned tomatoes, curry powder, cumin, garlic, and soy sauce. Add this mixture to the pan and stir to combine.
Mixing the spices with the tomatoes ensures even distribution of flavors.
Return the lamb chops to the pan and spoon the sauce over them. Cover and simmer for 1 hour or until the lamb is tender.
Keep the heat low to prevent the sauce from burning.
Mix the water and cornstarch to create a slurry. Stir this into the pan and cook until the sauce thickens.
Stir constantly to avoid lumps in the sauce.
Sprinkle the dish with fresh chopped mint before serving.
Mint adds a refreshing contrast to the rich flavors of the dish.
Continue in our app for the best experience
