Turmeric and other aromatic spices stand up well to a strong-flavoured meat like lamb. This dish is so easy to throw together yet elegant enough for entertaining. You can use mild, medium or hot curry powder, depending on the amount of heat you like. Sprinkle with fresh parsley, if desired.
- Prep time 25 minutes
- Total time 1 hour
- Portion size 4 servings
Ingredients
Curry-Dusted Lamb Chops:
Spiced Cranberry Chutney:
Method
Spiced Cranberry Chutney: In saucepan, heat oil over medium heat; cook onion, ginger and garlic, stirring, until onion is softened, about 4 minutes. Add mustard seeds, star anise, cardamom pods and cloves; cook, stirring, until fragrant, about 1 minute.
Stir in frozen cranberries, dried cranberries, sugar, salt and 1/3 cup water; bring to boil. Reduce heat and simmer, stirring, until cranberries have broken down, liquid is thickened and mixture reaches jam-like consistency, about 5 minutes. Scrape into heatproof dish; refrigerate until cool, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 5 days; let stand at room temperature for 30 minutes before serving.)
Curry-Dusted Lamb Chops: Stir together curry powder, cumin seeds, salt and turmeric; rub all over lamb.
In large nonstick skillet, heat oil over medium-high heat; cook lamb, turning occasionally, until desired doneness, 5 to 6 minutes for medium-rare. Let stand for 3 minutes. Serve with chutney.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 501 mg
- Sugars 21 g
- Protein 20 g
- Calories 395.0
- Total fat 23 g
- Potassium 329 mg
- Cholesterol 51 mg
- Saturated fat 8 g
- Total carbohydrate 27 g
%RDI
- Iron 16.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 7.0
