Spiced Braised Lamb Shoulder Blade Chops and Mushrooms

If you have the time, this Slowly Simmered Stove Top Supper, Seasoned with Savory Spices (say that six times, swiftly) , turns an economical cut of lamb into a richly flavored stew to enjoy over rice or noodles.

Ingredients:

• 2 Tbsp Olive Oil
• 1 onion chopped
• 2 cloves garlic, minced
• salt and pepper
• 4 Lamb shoulder blade chops
• 2 Tbsp Olive Oil
• 16 oz mushrooms, thickly sliced
• 1/2 tsp ground tyhme
• 2 tsp dried rosemary
• 1/2 cup red wine (I used beef broth)
• 8 oz tomato sauce
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1 tsp fennel seed
• 2 tsp sweet paprika
• water or beef broth

Directions:

1. In large skillet or pan (with a lid), saute chopped onion and garlic in olive oil until soft and brown, remove to small bowl.
2. In skillet, sear chops, 4 minutes on each side, until brown, remove to a plate.
3. In skillet, add olive oil and mushrooms, saute, then add red wine (or broth) for additional 2 minutes.
4. Combine onions and tomato sauce and rest of ingredients to the mushroom mixture and stir.
5. Bury each chop under the skillet mixture, cover with lid, and let simmer for apprx 2 hours, checking about every 30 minutes, adding water or broth if needed.

tips: Serve on rice, and with a nice bread to soak up flavors.