Recipe information
Total Time
25 minutes
Yield
Makes 2 servings
Ingredients
2 cups small cauliflower florets
2 4-to 5-ounce lamb shoulder blade chops
2 teaspoons curry powder, divided
1 tablespoon vegetable oil
1 teaspoon all purpose flour
1/4 cup low-salt chicken broth
1/4 cup whipping cream
2 tablespoons mango chutney
2 large green onions, chopped, divided
Preparation
Step 1
Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
Step 2
Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
Step 3
Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
Step 4
Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.
Nutrition Per Serving
Per serving: 489.7 kcal calories
67.0% calories from fat
36.6 g fat
14.9 g saturated fat
133.6 mg cholesterol
13.8 g carbohydrates
3.6 g dietary fiber
3.5 g total sugars
10.2 g net carbohydrates
27.6 g protein
#### Nutritional analysis provided by Bon Appétit
