Post by gatsby on Jun 22, 2014 7:45:38 GMT 10
Devilled Chops
6-8 Stewing Lamb Chops (I like Chump)
2 dessert-spoon Curry Powder (see Note)
2 dessert-spoon Brown Sugar
2 dessert-spoon Plain Flour
2 dessert-spoon Worcestershire Sauce
2 table-spoon Vinegar
2 table-spoon Tomato Sauce
1 1/2 cup Water
Salt
Note: I think this was based on a "mild" curry powder & as I use a hot Indian one I tend to half the curry powder.
Trim fat from chops & lay flat on an oven dish
Mix rest of ingredients & pour on top.
Cover with foil & cook in moderate oven 1 hour (or in a covered bbq I suppose)
Remove foil & cook a further 15 mins (or so) to thicken sauce.
Note also - my hand-written copy (original was in an old 70's era readers digest I think) said to cook un-covered for 1 hour & then foil for 15 mins to thicken the sauce.
I think this is the wrong way round - so I swapped it above
I usually serve with mashed spud to soak up some sauce.
This is very nice on a cold winter day
6-8 Stewing Lamb Chops (I like Chump)
2 dessert-spoon Curry Powder (see Note)
2 dessert-spoon Brown Sugar
2 dessert-spoon Plain Flour
2 dessert-spoon Worcestershire Sauce
2 table-spoon Vinegar
2 table-spoon Tomato Sauce
1 1/2 cup Water
Salt
Note: I think this was based on a "mild" curry powder & as I use a hot Indian one I tend to half the curry powder.
Trim fat from chops & lay flat on an oven dish
Mix rest of ingredients & pour on top.
Cover with foil & cook in moderate oven 1 hour (or in a covered bbq I suppose)
Remove foil & cook a further 15 mins (or so) to thicken sauce.
Note also - my hand-written copy (original was in an old 70's era readers digest I think) said to cook un-covered for 1 hour & then foil for 15 mins to thicken the sauce.
I think this is the wrong way round - so I swapped it above
I usually serve with mashed spud to soak up some sauce.
This is very nice on a cold winter day