Braised Lamb Shoulder Chops


1 tbsp olive oil
4 shoulder lamb chops
1 sweet onion, cut in half and quartered
3 carrots, sliced
3 celery ribs, sliced
1/2 lemon, cut into thin slices
1/2 cup sherry
1/4 tsp salt
1/8 tsp ground pepper
1 14oz can tomatoes, diced
1 tbsp curry powder
1 tsp cumin
1 tsp coriander
4 cloves garlic, smashed
1 tbsp soy sauce
1/2 cup cold water
1 tbsp cornstarch
4 sprigs fresh mint


Heat oil in a large non stick pan, brown chops, about 5 minutes on each side.

Remove from pan and set aside. Add onion and saute until soft, about 5 minutes. Add carrots, celery, salt and pepper and lemon slices. Saute until caramelized, about 15 -20 minutes.

Stir in sherry and bring to a simmer to deglaze pan.

Add tomatoes to a bowl, then add curry, cumin, coriander, garlic and soy sauce. Stir to mix and stir into pan. Add chops back to pan and spoon mixture on them. Bring to boil and reduce heat. Cook for 1 hour or until tender.

Mix together cold water and cornstarch, stir into pan and bring to boil. Simmer until thickened and sprinkle with fresh mint. Serve over mashed potatoes.

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