Veal Chops in Spicy Sauce

• 4 each lamb rib chops thick
• 2 tablespoons flour, all-purpose
• 2 tablespoons vegetable oil
• 1 medium onions chopped
• 2 large garlic cloves minced
• 1 teaspoon cumin ground
• 1 teaspoon salt
• 1/4 teaspoon saffron threads
• 1/4 teaspoon coriander ground
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 1/2 tablespoons tomato paste
• 3 tablespoons yogurt
• 1 tablespoon lemon juice
• 1 large tomatoes peeled, seeded, diced
• 1 each cucumbers peeled, seeded, diced
• 1 x salt and black pepper

1. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat.
2. Remove chops from pot and keep warm.
3. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp.
4. Add broth and chops.
5. Simmer covered until meat is tender, about 50 minutes.
6. Remove chops, keep warm.
7. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 1 1/2 cups.
8. Meanwhile, mix last 5 ingredients together.
9. Pour hot sauce over meat, and serve with yogurt mixture around each chop.

flour, vegetable oil, onions, garlic, cumin ground, salt, saffron threads, coriander ground, cayenne pepper, chicken broth, tomato paste, yogurt, lemon juice, tomatoes, cucumbers, salt

Taken from recipeland.com/recipe/v/veal-chops-spicy-sauce-41205 (may not work)