Veal chops in spicy sauce

Yield: 1 Servings

Ingredients:

4 Thick veal or lamb chops -fat trimmed
2 tb Flour
2 tb Vegetable oil
1 md Onion chopped
1 Or 2 large garlic cloves -minced
1 ts Ground cumin
1 ts Salt
1/4 ts Saffron threads
1/4 ts Ground coriander
1/4 ts Cayenne pepper
1 c Chicken stock (240 ml)
1 1/2 tb Tomato paste
3 tb Yogurt
1 tb Lemon juice
1 lg Tomato peeled seeded & -diced
1 Cucumber

Instructions:

peeled seeded & -diced Salt and pepper Rose Hansen & Associates (Sausalito Ca.) donated this recipe which is delicious served with saffron biryani pilaf or couscous. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat. Remove chops from pot and keep warm. Saute onion garlic and spices in pot over low heat stirring when needed until onion is limp. Add broth and chops. Simmer covered until meat is tender about 50 minutes. Remove chops keep warm. Drain off excess fat from pot whisk in tomato paste and reduce liquid over high heat to 1 1/2 cups. Meanwhile mix last 5 ingredients together. Pour hot sauce over meat and serve with yogurt mixture around each chop. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice" by Ellen Szita. Published by Saffron Rose 28 John Glenn Circle Daly City Ca. 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.