RECIPE TITLE "
Veal Chops in Spicy Sauce " Author: Mickey, CA
45 min. moderate
- 4 Thick veal
or lamb chops, -fat trimmed;
- 2 tb Flour;
- 2 tb Vegetable oil;
- 1 md Onion,
- 1 Or 2 large garlic cloves, -minced;
- 1 ts Ground cumin;
- 1 ts Salt;
- 1/4 ts Saffron threads;
- 1/4 ts Ground coriander;
- 1/4 ts Cayenne pepper;
- 1 c Chicken stock (240 ml);
- 1 1/2 tb Tomato paste;
- 3 tb Yogurt;
- 1 tb Lemon
- 1 lg Tomato, peeled, seeded & -diced;
- 1 Cucumber, peeled, seeded & -diced;
- Salt and pepper.
- Dredge chops in flour
and brown on both sides in hot oil in a Dutch oven on medium heat.
- Remove chops from
pot and keep warm. Saute onion, garlic and spices in pot over low heat,
stirring when needed, until onion is limp.
- Add broth and chops.
Simmer covered until meat is tender, about 50 minutes. Remove chops, keep
- Drain off excess
fat from pot, whisk in tomato paste and reduce liquid over high heat to
1 1/2 cups.
- Meanwhile, mix last
5 ingredients together. Pour hot sauce over meat, and serve with yogurt
mixture around each chop.
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