Indian Lamb Chops wih Curried Cauliflower
Vicki Butts (lazyme)
2 csmall cauliflower florets
2lamb shoulder blade chops or loin chops
2 tspcurry powder, divided
1 Tbspvegetable oil
1 tspall purpose flour
1/4 clow-salt chicken broth
1/4 cwhipping cream
2 Tbspmango chutney
2 largegreen onions, chopped, divided
How to Make Indian Lamb Chops wih Curried Cauliflower
- Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
- Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Saute lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
- 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.
- Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.