| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped coarsely |
| 4 |
|
Rib lamb chops; trimmed |
| 1 |
tb |
Flour |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Rosemary |
|
|
Salt and freshly ground pepper |
| 2 |
tb |
Olive oil |
|
|
Cilantro; (Coriander), for garnish |
| 1/2 |
c |
Currants |
| 1/3 |
c |
Dried apricots; chopped |
| 1/3 |
c |
Prunes; chopped |
| 1/3 |
c |
Madeira; (or stock) |
| 1 1/2 |
ts |
Fresh ginger; peeled and grated |
| 1 1/2 |
tb |
Honey |
INSTRUCTIONS
MARINADE
In a small bowl, soften the currants, apricots and prunes in the Madeira or
stock for 20 minutes. Add grated ginger and honey, cover and keep
refrigerated until needed. Heat 1 tablespoon of the oil in a non-stick
skillet and add the onion. Saute over low heat until the onion begins to
caramelise, about 4 - 5 minutes. Remove onion. Combine flour, spices and
herbs in a bowl and mix together. Massage the lamb with the mixture until
completely coated. Add remaining 1 tablespoon of oil to the pan and sear
the meat quickly on both sides. Add the onions and reserved fruit mixture.
Continue to saut. for about 7 - 8 more minutes more. The lamb will be rare;
if you prefer your meat more thoroughly cooked, then adjust the cooking
time. Transfer chop to plate, spoon over a small amount of the fruit
mixture and garnish with cilantro.
http://alethea.ukc.ac.uk/SU/Postgrad/newsletter/issue2/food.html
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998
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