Lamb steaks in curry sauce

Ingredients for 4 servings:

• 4 steak(s) (lamb steaks)
• Butter or margarine
• 2 onions
• curry powder
• 200 ml dry white wine
• 300 ml chicken stock
• 1 cup of cream
• 1 pinch of saffron
• salt and pepper
• 4 tsp, levelled sugar
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the lamb steaks, dry them, and season lightly with pepper and salt. Heat a little butter in a pan and sear the lamb steaks on all sides. Remove the lamb steaks from the pan and cook in the oven at approximately 160°C for approximately 20 minutes, depending on the oven. Reduce the oven temperature and keep the lamb steaks warm. In the meantime, peel the onion and slice it into thin strips. Prepare the chicken stock. Heat a little butter in the drippings from the steaks and sauté the onion strips. Sprinkle with curry powder and mix well in the pan. Deglaze with the white wine. Pour in the chicken stock and, after mixing, reduce the stock in the pan by about half. Pour in the cream, stir well, and season to taste with a pinch of saffron, salt, pepper, sugar, and a dash of lemon juice. Depending on the thickness of the sauce, thicken with a roux or a neutral or light sauce thickener. Serve the roasted lamb steaks with the curry sauce.