Recipe:  Lamb or Veal Chop Curry

Wine Pairing:  Harwood Gewürztraminer 2007

Chef:  Kerry Wicks

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


4 lamb shoulder chops, or veal chops

1 medium cooking onion

1 large garlic clove

2 tsp. (10 ml) “hot” (or mild) curry powder or to taste

2 tsp. (10 ml) cinnamon powder or to taste

2 tbsp. (30 ml) olive oil

½ cup (125 ml) gold raisins (black raisins may be substituted)

1 cup (250 ml) freshly-squeezed orange juice

1 cup (250 ml) chicken or vegetable stock

Sea salt and fresh ground pepper to taste

1 tbsp. (15 ml) each of corn starch and cold water for thickening

Couscous, plain for serving, or plain rice works as well



  1. Finely chop the onion and garlic, then set aside.

  2. Heat the olive oil on medium-high heat, in large, wide skillet.

  3. Pan sear the lamb (or veal chops) in the olive oil, until browned on both sides, then remove and set aside.

  4. “Toast” curry and cinnamon powders, in the pan juices, taking care to stir constantly, as spices burn easily.

  5. Add the onions and garlic to the pan juices and spices, turn heat down and simmer until the onions and garlic are soft, about 10 minutes.

  6. Add the raisins, orange juice and stock, and bring the mixture to the boil.

  7. Add the meat back in to the pan, and cover with the sauce.

  8. Simmer gently until the liquid volume is reduced by half, about 20 minutes.

  9. Season with sea salt and freshly ground pepper, to taste.

  10. Thicken the sauce, if desired. If you are going to thicken, remove the meat, cover and keep it warm. Mix the cornstarch and cold water in a small glass, until smooth. Add it slowly to the simmering sauce, stirring constantly.

YIELD: 4 servings.

Note: Serve with Couscous.