INGREDIENTS

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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