Monday, January 25, 2010

Indian Lamb Chops with Curried Cauliflower

After this weekend we have been on an Indian kick.  A few weeks ago I came across this recipe in the January issue of Bon Appetit and decided that I had to try it.  I rarely get the chance to cook lamb, and this looked too good to pass up (with a few modifications of course).  Seeing as we finally have all of the necessary ingredients (our lack of mango chutney had been holding me up), I decided to pull the trigger on the recipe.

I have never tried cooking lamb shoulder blade chops, and in the future I might substitute lamb rib chops, or even a rack of lamb for the shoulder blade chops.  The shoulder blade chops were a little fatty and had lots of bone and other undesirable chewy bits.  Even with the somewhat strange meat choice, this dish was really nice.  The curried cauliflower is seriously delicious.  Alex said that he would serve the curried cauliflower over, or with, any kind of meat, including chicken, beef or lamb.  I think it tastes great with the rich fattiness of lamb, but would also be delicious as a side dish on its own.  This dish would be lovely served with spiced rice.

Recipe after the jump!
Indian Lamb Chops with Curried Cauliflower
Adapted from Bon Appetit
January 2010
(Serves 2)

2 cups small cauliflower florets
2 4-to 5-ounce lamb shoulder blade chops
2 tsp curry powder, divided
2 tbsp vegetable oil
1 tsp all purpose flour
1/4 cup low-salt chicken broth
1/4 cup whipping cream
3 tbsp mango chutney
2 large green onions, chopped, divided

Heat a large saute pan over medium-high heat.  Add 1 tbsp canola oil.  Add cauliflower, 1/2 tsp salt and 1/4 tsp black pepper.  Saute cauliflower until crisp-tender and golden, about 5-6 minutes.  Transfer to bowl.  Using damp paper towel, wipe pan clean.  Sprinkle lamb with salt, pepper, and 3/4 tsp curry powder.  Heat oil in the same saute pan used for the cauliflower over medium-high heat.  Saute lamb to desired doneness, 4 minutes per side for medium-rare.  Transfer to plates and allow to rest on a plate while preparing the curry sauce.

Add 1 1/4 tsp curry powder and flour to skillet; whisk 15 seconds.  Add broth, cream, and chutney.  Boil until thickened, whisking, about 2-3 minutes.  Add cauliflower and white and pale green parts of green onions.  Stir to combine and heat through.

Spoon curried cauliflower over lamb.  Sprinkle with remaining green onions.  Serve immediately.

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