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Meats, Grains, Vegetables Niger Toohot08 4 Servings

INGREDIENTS

12 oz Tamarind pods, peeled
1 T Unsalted butter
6 Shallots, diced
1 t Salt, plus more to taste
1/2 t Freshly-ground black pepper
3 Garlic cloves, minced
1/2 c Chicken stock
1 T Worcestershire sauce
1/2 t Cayenne pepper
1 1/2 T Honey
1 T Celery seeds
1 1/2 T Cracked black pepper
3 T Sesame seeds
3 T Cumin seeds
8 Four-ounce lamb chops
3/4 c Vegetable oil

INSTRUCTIONS

Place the tamarind in a large saucepan and pour in enough water to
cover by 1 inch. Cook over medium-low heat, covered, until soft,  about
30 minutes. Mash and then push through a strainer, discarding  the
seeds and strings. Reserve the pulp. Melt the butter in a  saucepan
over medium-high heat. Saute the shallots with the salt and  ground
pepper until golden brown. Add the garlic and cook 2 minutes  longer.
Add the chicken stock and tamarind pulp. Bring to a boil,  reduce to a
simmer and cook 10 minutes. Stir in the Worcestershire,  cayenne and
honey. Remove from the heat and keep warm. Preheat the  oven to 350
degrees. Mix together the celery seed, cracked pepper,  sesame and
cumin in a small shallow bowl. Season the chops all over  with salt.
Firmly press each into the seed mixture to coat all over.  Set aside.
In a large, cast-iron skillet that comfortably holds all 8  chops, heat
the oil to very hot but not smoking. Cook the chops in  the bubbling
oil until the seeds are golden, about 2 minutes per side  (do not worry
about a few seeds slipping off). Transfer to a baking  dish and bake 2
minutes for medium-rare. To serve, coat each of 4  plates with the
tamarind sauce. Top with 2 lamb chops each and serve.  This recipe
yields 4 servings.  Recipe Source: TOO HOT TAMALES with Susan Feniger
and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6140
broadcast  08-29-1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  08-31-1996  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1536
Calories From Fat: 822
Total Fat: 92.4g
Cholesterol: 205.2mg
Sodium: 924.7mg
Potassium: 3115.2mg
Carbohydrates: 112.7g
Fiber: 1.6g
Sugar: 7.5g
Protein: 72.6g


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