8 lamb chops, about 2 lbs
Salt and freshly ground pepper to taste
1 tbsp curry powder
1 tbsp peanut oil
1 tbsp butter
2 tbsp finely chopped shallots
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
1 tsp tomato paste
1 tbsp finely chopped parsley

Curried Lamb Chops

     1. Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry            powder to coat evenly.
     2. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook            until browned on one side, about 2 minutes. Repeat the process on the other side for about            2 minutes.
     3. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2            minutes. Turn the chops flat side down and cook, turning them occasionally. This takes            about 15 minutes.
     4. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tbsp of the butter            to the skillet and heat.
     5. Add the shallots and cook, stirring for about 15 seconds. Add the wine and bring to a boil.            Cook for about 1 minute and then add the chicken broth and tomato paste.
     6. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining             butter and pour the sauce over the chops.
     7. Serve sprinkled with parsley.