Lamb or Veal Chops in Tomato Sauce

Name: Lamb or Veal Chops in Tomato Sauce
Ingredients: Salt and black pepper; 2 tablespoons chopped parsley; 250 g (8 oz) ripe tomatoes, skinned and chopped, or a 225-g (7-oz) tin skinned tomatoes, drained and chopped; ½ teaspoon ground cinnamon (optional); 2–3 whole cloves garlic; 1 large onion, sliced; About 2 tablespoons butter; 6–8 large lamb or veal chops

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

6–8 large lamb or veal chops
About 2 tablespoons butter
1

Main course
Gluten-free

Method

Trim as much fat from the chops as possible and flatten them lightly. Sauté in hot butter for a few minutes on both sides until just coloured. Remove them from the frying pan and arrange in a large pan. Keep hot.

Fry the onion and garlic cloves in the same butter until they are golden and the garlic is sweet and aromatic. Add the tomatoes, season to taste with s