Polynesian Lamb Chops
|Lamb shoulder chops||6 , cut 0.75-inch thick|
|Curry powder||2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped (1 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Ground allspice||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Junior prunes||8 Ounce (Baby-Pack)|
|Junior applesauce and apricots||8 Ounce (Baby-Pack)|
1 Trim excess fat from chops.
Rub lamb with curry powder.
Brown slowly in oil in a large skillet or slow cooker with a browning unit; remove.
2 Saute onion and garlic until soft in same pan; stir in salt, allspice, water and lemon juice.
Bring to boiling; stir in junior fruits.
3 Place lamb chops in slow cooker with fruit sauce; cover.
4 Cook on low (190Â° to 200Â°) 8 hours, or on high (290Â° to 300Â°) 4 hours, or until tender.
Serve with fried rice and sauteed bananas, if you wish.