1. In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat. 2. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb. 3. Cover and simmer for 15 to 20 minutes or until meat is tender. 4. Remove the chops and keep warm while preparing the sauce. 5. Combine the cornstarch and water until smooth; stir into pan drippings. 6. Bring to a boil and cook, stirring constantly for 2 minutes or until thickened. 7. Serve chops on top of cooked rice or couscous and pour gravy over. ---------------------------------------------------------------------------
Nutrition
Ingredients
