Sweet And Sour Lamb Chops

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
2 lbs	908g / 32oz	Shoulder lamb chops
		Salt and pepper
8 oz	227g	Pineapple chunks in unsweetned juice undrained
1/4 cup	40g / 1.4oz	Firm packed dark brown sugar
1/4 cup	59ml	White vinegar
1 tablespoon	15ml	Cornstarch
1/2 teaspoon	2.5ml	Brown bouquet sauce
2		Carrots - peeled and
		Sliced
1		Green pepper - cut into (large)
		Squares

Recipe Instructions

I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the "browner" for 4 to 5 minutes per side.

2. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine.

3. Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear.

4. Pour thickened sauce over browned lamb chops.

5. Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven.

Add green pepper squares and heat, un- covered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender. Variations: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.

Source:
The Balti Cookbook-Shehzad Husain

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