East Indian Lamb Chops with Curry, Apples and Raisin Sauce
So many amazing flavors and textures in every delicious bite.
Prep Time15 mins
Cook Time1 hours, 20 mins
Total Time1 hours, 35 mins
- 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
- 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.