1.5 kg of lamb chops
2 tablespoons of soy sauce (shoyu)
1/4 cup of olive oil (60 ml)
1 minced garlic clove
1 large onion (150 g) finely chopped
1 1/2 cups of water (360 ml)
2 medium tomatoes (240 g), peeled and seeded, cut into 1 cm cubes
1 small red bell pepper (100 g), cut into 1 cm cubes
1 small cucumber (100 g), peeled and seeded, cut into 1 cm cubes
1/2 teaspoon of salt
1/2 teaspoon of ground cumin
2 tablespoons of all-purpose flour
3 tablespoons of confectioner's sugar
1 tablespoon of balsamic vinegar
1/2 teaspoon of cinnamon
1/2 teaspoon of paprika
1.5 kg of lamb chops
2 tablespoons of soy sauce (shoyu)
1/4 cup of olive oil (60 ml)
1 minced garlic clove
1 large onion (150 g) finely chopped
1 1/2 cups of water (360 ml)
2 medium tomatoes (240 g), peeled and seeded, cut into 1 cm cubes
1 small red bell pepper (100 g), cut into 1 cm cubes
1 small cucumber (100 g), peeled and seeded, cut into 1 cm cubes
1/2 teaspoon of salt
1/2 teaspoon of ground cumin
2 tablespoons of all-purpose flour
3 tablespoons of confectioner's sugar
1 tablespoon of balsamic vinegar
1/2 teaspoon of cinnamon
1/2 teaspoon of paprika
In a large bowl, marinate the lamb chops with soy sauce
Cover with plastic wrap and let it rest for about 2 hours
Heat the olive oil in a large skillet over high heat
Add the garlic and onion and sauté, stirring occasionally, until the onion is soft
Add the lamb chops and fry, turning them occasionally, until they are browned on all sides (about 10 minutes)
Pour in half of the water, cover, reduce the heat, and simmer until the meat is tender (about 15 minutes)
Add the tomatoes, bell pepper, cucumber, salt, cumin, and paprika, and stir. Reserve
In a small bowl, mix together the flour, confectioner's sugar, and balsamic vinegar to form a paste
Add the remaining water and spices, and mix well
Add the mixture to the skillet and stir carefully
Cover and simmer until the meat is tender (about 5 minutes)
Transfer to a serving dish and serve
Approximately 826 calories per serving
