- 900g forequarter lamb chops
- 2 teaspoon vegetable oil
- 1 tablespoon olive oil
- 1 medium brown onion, peeled and diced
- 2 cloves garlic, peeled and sliced
- ½ teaspoon allspice
- 1 teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¾ cup carrot, peeled and diced (approx one medium carrot)
- ½ cup celery, diced (approx one stick)
- 400g tin whole tomatoes, drained and diced
- 1 tablespoon red wine vinegar
- ½ cup stock
- ½ cup raisins
- ¼ cup coriander leaves (optional)
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.
- *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.
- Using forequarter chops makes this a very economic family meal.
- The ingredient list looks long but the workload is very short and the end result is delicious!
- You can make this up to two days ahead of time – it’s a perfect dish for weekend cooking.
- Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.