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chef Chris Coombs Slow-cooker curried lamb shoulder chops

  • Prep 5Min
  • Cook 2Hr
  • Style ,
  • Meat
  • Cut
  • Serves 4

Slow-cooker curried lamb shoulder chops

Ingredients

Aussie lamb comes out tender every time when you use the time-saving power of a slow-cooker. Australian wine and curry powder punch up the flavors. Serve this brothy stew over rice or steamed couscous.

Portion size: 1 chop
Alternate cuts: Leg

Ingredients:
2 1/2 quarts chicken stock or broth
1/2 trimmed, quartered fennel bulb
1/2 cleaned, split leek
1 quartered lemon
1 stalk chopped celery
1 chopped carrot
1 chopped onion
1 quartered tomato
2 tablespoons rough chopped fresh ginger
2 teaspoons fresh thyme leaves
3/4 cup Australian red wine
1/4 cup curry spice blend
4 Australian lamb shoulder chops
2 tablespoons canola oil
Salt and ground black pepper to taste

Preparation

Method:
Put the stock, vegetables, ginger, thyme, wine and curry blend in a Crock Pot set on HIGH. Season the lamb chops with salt and pepper. Heat a large sauté pan over HIGH heat with the canola oil, until it begins to smoke. Sear the lamb chops on each side until golden brown, and then remove from pan. Place the lamb chops in the Crock Pot, submerge them in the liquid, and cook until fork tender, about 2 hours. Remove and serve immediately with the vegetables on the side.