• 4 lamb shoulder chops
  • 1 large onions, cut into chunks
  • 4 carrots, sliced
  • 3 celery ribs, including leaves, cut into inch-long pieces
  • 1/2 blood orange, cut into thin slices
  • 1/4 red wine
  • 1/4 cup stock (in this case I used rosemary pork stock)
  • 1 (14 oz) can of diced tomatoes
  • 5 cloves of garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Montreal steak seasoning
  • salt and pepper
  • fresh cilantro for garnish


  1. Trim fat from the chops and season lightly with Montreal steak seasoning.
  2. Heat olive oil in a large cast iron skillet and brown the chops for about 5 minutes on each side. Set aside on a plate.
  3. Add onions to skillet and saute for 5 minutes.
  4. Add carrots, celery, orange slices, salt, and pepper and saute for 15-20 minutes.
  5. Stir in wine and broth and bring to a simmer.
  6. In a bowl, combine tomatoes, soy sauce, garlic, curry, cumin, and coriander. Add to the pan and stir into the veggies.
  7. Put the chops back into the pan, top with the veggies/sauce, bring to a boil, then reduce heat and simmer for about an hour. Chops will be fork tender and the veggies/sauce will be thickened.
  8. Garnish with cilantro and serve over mashed potatoes, noodles, rice, cauliflower rice, or zucchini noodles (or whatever you prefer).

Recipe slightly adapted from