Indian Lamb Chops Wih Curried Cauliflower

• 2 cups small cauliflower florets
• 2 4-to 5-ounce lamb shoulder blade chops
• 2 teaspoons curry powder, divided
• 1 tablespoon vegetable oil
• 1 teaspoon all purpose flour
• 1/4 cup low-salt chicken broth
• 1/4 cup whipping cream
• 2 tablespoons mango chutney
• 2 large green onions, chopped, divided

1. Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
2. Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Saute lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
3. Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
4. Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

cauliflower, chops, curry powder, vegetable oil, flour, lowsalt chicken broth, whipping cream, mango, green onions

Taken from www.epicurious.com/recipes/food/views/indian-lamb-chops-wih-curried-cauliflower-356730 (may not work)