Tuesday, September 20, 2011

Tomato Curry Lamb

Tomato Curry Lamb

Ready In: 1 Hour 15 Minutes
Servings: 4

4 bone in shoulder lamb chops
2 tablespoons butter
1 onion sliced in rings
2/3 cup apple cider
1 (10.75 ounce) can condensed tomato soup
1 tablespoon curry powder
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in cider, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.
3. Bake at 350 degrees F (175 degrees C) for 1 hour
4. Serve over rice or couscous

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