East Indian Lamb Chops with Curry, Apples and Raisin Sauce

Description
Adapted from
allrecipes.com
So many amazing flavors and textures in every delicious bite.
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Serving Size6
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Prep Time15 mins
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Cook Time1 hours, 20 mins
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Total Time1 hours, 35 mins
Ingredients
- 6 (4 ounce) lamb chops
- Salt and ground black pepper to taste
- 4 Tablespoons butter
- 1 tablespoon olive oil
- 3 cups chopped onion
- 1 clove garlic, crushed
- 2 tablespoons curry powder, or to taste
- 1 tablespoon ground coriander
- 2 tablespoons ground cumin
- ½ teaspoon cayenne pepper
- 2 teaspoons salt, or to taste
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
- ½ lemon (including peel), seeded and finely chopped
- 3 cups apples - peeled, cored, and chopped
- 1 cup chunky, unsweetened applesauce
- ⅔ cup golden and dark raisins
- 1 tablespoon water, if needed (Optional)
- 1 teaspoon seasoned salt
Instructions
- In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in all spices from curry powder to dried thyme, add lemon, apples, applesauce, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce, and the raisins are plump, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with salt and pepper.
- Grill on the preheated grate until the chops are well-browned, cooked to desired doneness, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees F (65 degrees C). Serve the lamb chops with the sauce on the side.