Chops with Spicy Walnut Sauce by Kathleen


Chops with Spicy Walnut Sauce - A Cavanagh Family Recipe
8-12 lamb neck chops
½ cup plain flour
1 tsp salt
2 onions sliced
1 clove garlic, crushed
1 ½ cups pineapple juice
2 tomatoes peeled and quartered
1 Tbs brown sugar
3 Tbs tomato paste
1 ½ Tbs dark soy sauce
1 tsp curry powder
1 tsp grated lemon rind (optional)
¾ - 1 cup walnuts chopped
Trim the fat from the chops. Mix together flour and salt and toss the chops in the flour. Fry chops until golden brown on both sides. Place in casserole dish – I use a long dish.
Fry the onions and garlic until softened. Add pineapple juice, tomatoes, brown sugar, tomato paste, soy sauce and curry powder. Add lemon rind. Stir well and bring to the boil and then simmer for 2 minutes.
Pour the sauce over the cops in the casserole dish. Scatter walnuts over the top then stir gently and turn chops over. Cover and cook in a moderate oven for 11/2 hours. Turn during cooking a few times.
This recipe is best if made the day before so you can chill it overnight, remove the fat that will set on top and gently reheat before serving. But it is just as delicious eaten straight away!
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