Curried Lamb Chops With Savoury Rice Food

CURRIED LAMB CHOPS

Steps:

• In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

CURRY LAMB CHOPS

Steps:

• In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.

CURRIED LAMB CHOPS WITH JASMINE RICE

Steps:

• Combine the lamb, curry paste, olive oil, and salt in a bowl. Use your hands to massage the curry and oil into the lamb chops evenly. Cover the bowl with plastic wrap and set aside in the refrigerator overnight to marinade.
• Add the water, salt, sugar, vinegar, and rice together into a large pot with a lid. Bring the mixture to a low simmer, cover the pot, and cook the rice for 10-15 minutes until tender. Fluff the rice with a fork and let it sit in the covered pot.
• Preheat a large cast iron skillet over medium-high heat. When it begins to smoke, add the lamb chops to the pan. Cook for 3-4 minutes per side. Set aside.
• Add the mint and green onions to the rice. Toss to combine. Add the rice to a serving bowl. Place the lamb chops on top of the rice and serve. Garnish with additional green onions, if desired.

CURRIED LAMB CHOPS WITH SAVOURY RICE

Steps:

• Grill the chops until tender.
• While they are cooking, heat the oil in a large saucepan, add the chopped onions and saute until transparent.
• Add the curry powder and stock powder and cook for 2 minutes.
• Add soup and water and stir over a low heat for 5 minutes.
• Add the cooked chops, simmer for 5-10 minutes until heated through.
• Season with salt and pepper.
• Serve with Savoury Rice.
• Savoury Rice.
• Put the rice into a large saucepan of boiling salted water and boil for 12-15 minutes until tender.
• Drain water out.
• Heat oil in a large frying pan, add chopped bacon, saute lightly for 2 minutes.
• Add rice, gherkins and parsley.
• Reheat stirring with a fork.

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

LAMB STEAKS WITH MOROCCAN SPICED RICE

Steps:

• Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
• Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
• Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

CURRIED LAMB CHOPS

Steps:

• Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.
• Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.
• Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.

LAMB CHOPS & MIDDLE EASTERN RICE

Steps:

• FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
• When the tops are browned, turn the chops, season the other side, and broil that side until browned.
• Transfer to a serving dish and serve.
• FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
• Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
• Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
• Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
• Fluff with a fork, transfer to a serving dish, and serve.

SWEET CURRIED LAMB CHOPS

Steps:

• Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
• Arrange browned/cooked chops in a single layer in an oven-proof dish.
• Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
• Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
• Add vinegar, blend until smooth.
• Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
• Pour thickened sauce over the chops and onions, cover.
• Bake in moderate oven for 1.5-2 hours or until chops are tender.
• Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).

CURRIED LAMB ON RICE

Steps:

• Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
• Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
• Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
• Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
• Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.

CURRIED RICE PILAF WITH LAMB

Steps:

• Heat oven to 350 degrees.
• Grease a shallow 2-quart baking dish.
• In a large skillet, brown chops in butter.
• Remove chops; sprinkle with salt and pepper.
• Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• Stir in remaining ingredients; pour into prepared dish.
• Arrange chops on top.
• Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

LAMB CHOPS WITH CURRIED CAULIFLOWER

Steps:

• Prehat oven to 475 degrees. Mix yogurt, cilantro or parsley, lemon juice and garlic. Season to taste and set aside.
• Cook rice following packet instructions.
• Break cauliflower into large florets, place on baking sheet with sliced onions. Drizzle over oil and sprinkle curry powder. Season with salt and pepper and toss until reasonably well coated.
• Roast in preheated oven, turning occasionally until tender and slightly browned in spots (about 25 minutes).
• Heat a large skillet over medium-high heat and sprinkle 1 teaspoon salt evenly in the bottom. Add 4 chops and cook 2-4 minutes per side for medium rare chops. Transfer to plate.
• Wipe skillet clean with paper towel. Repeat with remaining 4 chops.
• Serve with rice, cauliflower, and yogurt sauce.