2 Servings 25 min Cook
2 Cup chopped, (1/2" pieces) Cauliflower
1/4 Cup Chicken Broth
9 Oz Lamb Shoulder
2 Tsp Curry Powder
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Tsp Wheat Flour
2 Large Scallions
1 Tbsp Vegetable Oil
Divide lamb shoulder into two 4-to-5-ounce chops.
Steam cauliflower until crisp-tender, about
Transfer to bowl; sprinkle with
salt and pepper.
Sprinkle lamb with salt, pepper, and 3/4
teaspoon curry powder.
Heat oil in medium
skillet over medium-high heat.
to desired doneness, 4 to 5 minutes per side
Transfer to plates.
off oil from skillet.
Add 1 1/4 teaspoons curry powder and
flour to skillet; whisk 15 seconds.
broth, cream, and chutney.
Boil until thick,
whisking, 2 minutes.
Add cauliflower and
half of green onions; toss to heat through.
Spoon curried cauliflower over lamb.
Sprinkle with remaining green onions.