4 large loin lamb chops, trimmed
4 tablespoons vegetable oil
2 medium onions, thinly sliced
1 clove garlic, chopped (optional)
500 g (1 lb) tomatoes, skinned, deseeded and chopped
2 green peppers, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 teaspoon crushed coriander seeds (optional)
salt and freshly ground black pepper
150 ml (1/4 pint) dry white wine
1 tablespoon tomato puree
4 tablespoons vegetable oil
2 medium onions, thinly sliced
1 clove garlic, chopped (optional)
500 g (1 lb) tomatoes, skinned, deseeded and chopped
2 green peppers, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 teaspoon crushed coriander seeds (optional)
salt and freshly ground black pepper
150 ml (1/4 pint) dry white wine
1 tablespoon tomato puree
method
1. Heat the oil in a large frying-pan over high heat. Brown the chops on
both sides, frying in 2 batches if necessary.
2. With all the chops in the pan, lower the heat, put in onions and garlic, if using, and cover pan. Cook for about 10 minutes until the onions and garlic are soft and beginning to colour.
3. Add the tomatoes, peppers, coriander and salt and pepper to taste. Re-cover the pan and cook for a further 15 minutes or until the chops are tender.
4. Remove chops from pan and keep hot. Raise the heat and stir the wine into the pan. Cook rapidly, uncovered, until the liquid in the pan is reduced by half, stirring constantly.
5. Stir in the tomato puree and simmer, uncovered, for 5 minutes. Taste and adjust seasoning.
6. Place the chops on a warmed serving platter, then spoon the sauce over them. Serve at once.
both sides, frying in 2 batches if necessary.
2. With all the chops in the pan, lower the heat, put in onions and garlic, if using, and cover pan. Cook for about 10 minutes until the onions and garlic are soft and beginning to colour.
3. Add the tomatoes, peppers, coriander and salt and pepper to taste. Re-cover the pan and cook for a further 15 minutes or until the chops are tender.
4. Remove chops from pan and keep hot. Raise the heat and stir the wine into the pan. Cook rapidly, uncovered, until the liquid in the pan is reduced by half, stirring constantly.
5. Stir in the tomato puree and simmer, uncovered, for 5 minutes. Taste and adjust seasoning.
6. Place the chops on a warmed serving platter, then spoon the sauce over them. Serve at once.
serving amount
serves 4
rate this recipe
8.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
