Curried Lamb Chops



INGREDIENTS:

8 Lamb chops, preferably from the rack, about
2 lbs salt and freshly ground

pepper to taste

1 tb curry powder

1 tb Peanut oil

1 tb butter 

2 tb Finely chopped shallots

1/3 c  Dry white wine

1/2 c  Fresh or canned chicken

broth

1 ts tomato paste

1 tb Finely chopped parsley

DIRECTIONS:

1. Sprinkle the chops on both sides with salt and pepper.
Rub them on both sides with curry powder to coat evenly.
  
2. Heat oil in a skillet large enough to hold the chops
in one layer. Add the chops and cook until browned on one
side, about 2 minutes. Turn and brown on second side, about
2 minutes.  Turn onto the fatty rims and continue cooking
until the rims are rendered of fat, about 2 minutes.
  
3. Turn the chops flat side down and cook, turning them
occasionally. The total cooking time should be about 15
minutes.  Transfer the chops to a dish and pour off all
the fat from the skillet.
  
4. Add 1 tablespoon of the butter to the skillet and heat.
Add the shallots and cook, stirring, about 15 seconds.
Add the wine and bring to a boil. Cook for about 1 minute
and then add the chicken broth and tomato paste. Cook over
moderately high heat until reduced to about 1/3 cup. Swirl
in the remaining butter and pour the sauce over the chops.
Serve sprinkled with parsley.
  
Serves 4



Curried Lamb Chops