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 zucchini (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
1/4 teaspoon of black pepper
1 small jalapeño pepper, seeded and finely chopped
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 zucchini (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
1/4 teaspoon of black pepper
1 small jalapeño pepper, seeded and finely chopped
In a large bowl, marinate the lamb chops with soy sauce, cover with plastic wrap, and let it rest for about 2 hours
In a large skillet, heat the olive oil over high heat
Add the garlic and onion and sauté, stirring occasionally, until the onion is soft
Add the lamb chops and cook, turning them occasionally, until they are browned on all sides (about 10 minutes)
Add half of the water, cover, reduce the heat, and simmer until the meat is tender (about 15 minutes)
Add the tomato, bell pepper, zucchini, salt, and cumin, and stir
Set aside
In a small bowl, mix together the flour, confectioner's sugar, and balsamic vinegar to form a paste
Add the remaining water and peppers, and stir well
Add to the skillet and stir carefully
Cover and simmer until the meat is tender (about 5 minutes)
Transfer to a serving dish and serve
826 calories per serving
