- 2
Ingredients
- Yield: Makes 2 servings
- Active Time: 25 minutes
- Total Time: 25 minutes
- 2 cups small cauliflower florets
- 2 4-to 5-ounce lamb shoulder blade chops
- 2 teaspoons curry powder, divided
- 1 tablespoon vegetable oil
- 1 teaspoon all purpose flour
- 1/4 cup low-salt chicken broth
- 1/4 cup whipping cream
- 2 tablespoons mango chutney
- 2 large green onions, chopped, divided
Preparation
Step 1
Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sautamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.
Per serving: 489.7 kcal calories, 67.0% calories from fat, 36.6 g fat, 14.9 g saturated fat, 133.6 mg cholesterol, 13.8 g carbohydrates, 3.6 g dietary fiber, 3.5 g total sugars, 10.2 g net carbohydrates, 27.6 g protein
Nutritional analysis provided by Bon Appt