My mom found a fancy store in the East Village that sells grass fed meat and so of course she had to buy some.

I decided to do a fusion of my favorite flavors and I have to say the result was quite superb.

 

First, I marinated the chops in mustard, green chilies and loads of garlic.

I put it in the refrigerator overnight.

Next day when I was ready to cook, I took out the marinated lamb an hour before to bring it to room temperature.

I seared it on high heat – and then added about a cup of red wine – just because I was drinking some 🙂

You can use stock or even water – any liquid to remove the brown bits in the pan.

Add a chopped onion and some more liquid.

Bring to boil and simmer over low heat about 45 minutes to an hour until the meat is almost tender.

Add the vegetables you like – root vegetables like turnips and rutabaga are great.  I just had carrots and potatoes and so that’s what I used.

I simmered this for another 20 minutes.

I tasted the sauce and something was missing.

I added 3/4 of plain yogurt and a little vinegar.

That made the sauce tangy and delicious.

I served this over pearl couscous with a generous sprinkling of Turkish mint.

 

I try to buy the best meat that I can afford without hormones and grass fed is great too.

It tastes better and is of course better for us.

I hope you try this recipe and let me know what you think.

Until I cook again!