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.