legacy lamb chop curry

Lamb

Legacy Lamb Chop Curry

“This recipe’s been passed down through generations, right from early colonial times. From my great grandmother, grandmother, and mother.” - Rhonda, 67, Berrilee NSW

Ingredients

6 forequarter lamb chops
1 tbsp olive oil
2 large onions, cut into quarters
1 tablespoon of curry powder
½ cup plain flour
4 carrots, cut into large chunks
4 medium potatoes, cut into large chunks
1 tomato
2 vegetable stock cubes
2 bay leaves

Directions

Heat oil in a frying pan over a medium heat, add onion and cook for 3 mins. Add curry powder and cook for 1 min.
Spread flour on a plate, season with salt and pepper. Coat chops with mixure on both sides by pressing into flour.
Shake off excess flour and brown chops in pan with onions. Add chopped vegetables and top pan with water, just enough to cover everything.
Crumble in stock cubes and add bay leaves. Bring to boil, and then simmer for 45 minutes, stirring occasionally.
Serve with peas or steamed green beans.