- 4 lamb shoulder chops
- 1 large onions, cut into chunks
- 4 carrots, sliced
- 3 celery ribs, including leaves, cut into inch-long pieces
- 1/2 blood orange, cut into thin slices
- 1/4 red wine
- 1/4 cup stock (in this case I used rosemary pork stock)
- 1 (14 oz) can of diced tomatoes
- 5 cloves of garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Montreal steak seasoning
- salt and pepper
- fresh cilantro for garnish
- Trim fat from the chops and season lightly with Montreal steak seasoning.
- Heat olive oil in a large cast iron skillet and brown the chops for about 5 minutes on each side. Set aside on a plate.
- Add onions to skillet and saute for 5 minutes.
- Add carrots, celery, orange slices, salt, and pepper and saute for 15-20 minutes.
- Stir in wine and broth and bring to a simmer.
- In a bowl, combine tomatoes, soy sauce, garlic, curry, cumin, and coriander. Add to the pan and stir into the veggies.
- Put the chops back into the pan, top with the veggies/sauce, bring to a boil, then reduce heat and simmer for about an hour. Chops will be fork tender and the veggies/sauce will be thickened.
- Garnish with cilantro and serve over mashed potatoes, noodles, rice, cauliflower rice, or zucchini noodles (or whatever you prefer).
Recipe slightly adapted from food.com.