Ingredients
900g forequarter lamb chops
2 tbsp vegetable oil
1 tbsp olive oil
1 brown onion
peeled and diced
2 cloves garlic
peeled and sliced
½ allspice
1 tsp garam masala
½ paprika
½ turmeric
1 cup carrot
peeled and diced (approx one medium carrot)
1 cup celery
diced (approx one stick)
400g whole tomatoes
drained and diced
1 tbsp red wine vinegar
1 cup stock
1 cup raisins
1 cup coriander leaves
optional
Equipment
- 1 oven-proof frying pan
- 1 large frying pan
- 1 casserole dish
Instructions
- Preheat oven to 180°C.
- Spread the chops on a plate and rub with vegetable oil, season with salt and pepper.
- Heat large oven-proof frying pan* over a high heat. Once hot, seal the chops then remove to a plate.
- Once the chops have been sealed, turn the heat down to medium. Add olive oil, onions and garlic. Sauté for 1-2 minutes.
- Add the allspice, garam masala, paprika and turmeric. Stir to combine and cook for 2-3 minutes to release flavours.
- Add carrot and celery and continue to cook for 2-3 minutes, stirring to prevent sticking.
- Add the diced tinned tomatoes, vinegar and stock. Stir to combine. Bring to a boil and simmer for 1-2 minutes.
- Add the sealed lamb chops, cover with lid and place in the oven. Bake for 40 minutes, add raisins then continue baking for a further 20 minutes.
- Remove from the oven, check seasoning, add coriander then serve with couscous.
Notes
Tip
If you don’t have an oven-proof frying pan, use a large frying pan and then transfer the ingredients to a casserole dish so you can finish the cooking in the oven.
Tip
Using forequarter chops makes this a very economic family meal.
Tip
The ingredient list looks long but the workload is very short and the end result is delicious!
Tip
You can make this up to two days ahead of time – it’s a perfect dish for weekend cooking.
