Lamb Chop Korma in Tagine

Lamb Chop Korma in Tagine

                                               Lamb Chop Korma in Tagine.

Lamb Chop Korma in TagineSo I pulled out my tagging pan to prepare some small lamb chops for Valentine’s Day; then I discovered that I had a package of Frontier’s organic korma sauce. Now, korma is a spicy Persian stew made with meat or vegetables or both; not traditionally used with chops, but I thought I’d give this a try! My Lambchop Korma in Tagine is the delicious result! Serve this aromatic Middle Eastern entrée with basmati rice, a side of steamed vegetables and a lemony cucumber artichoke tomato salad! My Lambchop Korma in Tagine is a simply natural gourmet delight!

1/4 cup extra virgin olive oil

1 package free range lamb chops ( I use lollipops from D’Artagnan)

Dried organic cumin, garlic powder, Himalayan salt, pepper, Aleppo pepper and oregano leaves

2 organic onions, peeled and sliced

2 organic red and yellow bell peppers, halved and sliced

1 organic tomato, chopped

1 package Frontier organic korma sauce

2 tablespoons plain yogurt mixed with 2 tablespoons water

On a preparation dish, season the lamb chops generously and drizzle with a little olive oil, let rest

In a tagine pan or large skillet, heat the rest of the olive oil to medium high

Add onions and peppers, cook and stir until softened

Add the seasoned lamb chops, brown on both sides

Add the chopped tomato 

Stir in the korma sauce with a little water

Lower the temperature to simmer and cook for 10-15 minutes, covered

Stir in the yogurt/water mixture as per korma package

Remove pan from heat and let rest

Serve over basmati rice, steamed green beans or other green vegetable and a bright and yummy lemon dressed salad of cucumbers, artichokes and tomatoes! Enjoy!

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