MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Veal Chops in Spicy Sauce
  Categories: Veal, Ceideburg 2
       Yield: 1 servings
  
       4    Thick veal or lamb chops,
            -fat trimmed
       2 tb Flour
       2 tb Vegetable oil
       1 md Onion, chopped
       1    Or 2 large garlic cloves,
            -minced
       1 ts Ground cumin
       1 ts Salt
     1/4 ts Saffron threads
     1/4 ts Ground coriander
     1/4 ts Cayenne pepper
       1 c  Chicken stock (240 ml)
   1 1/2 tb Tomato paste
       3 tb Yogurt
       1 tb Lemon juice
       1 lg Tomato, peeled, seeded &
            -diced
       1    Cucumber, peeled, seeded &
            -diced
            Salt and pepper
  
   Rose Hansen & Associates (Sausalito, Ca.) donated this recipe which is
   delicious served with saffron biryani, pilaf or couscous.
   
   Dredge chops in flour and brown on both sides in hot oil in a Dutch
   oven on medium heat.  Remove chops from pot and keep warm.  Saute
   onion, garlic and spices in pot over low heat, stirring when needed,
   until onion is limp. Add broth and chops.  Simmer covered until meat
   is tender, about 50 minutes. Remove chops, keep warm.  Drain off
   excess fat from pot, whisk in tomato paste and reduce liquid over
   high heat to 1 1/2 cups. Meanwhile, mix last 5 ingredients together.
   Pour hot sauce over meat, and serve with yogurt mixture around each
   chop.
   
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105.  1987.
   
   Posted by Stephen Ceideberg; March 30 1993.
  
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