This well seasoned dish will fill your kitchen with a rich aroma that will bring everyone to the table.
Prep: 20 mins Cook: 1 hour 30 mins – Serves 4 – Excellent source of iron Low Sodium
- 4 Quality Mark lamb shoulder chops
- 1 onion, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 cinnamon stick
- 1 green chilli, deseeded and finely chopped
- 2 medium-sized carrots, peeled, halved and cut into 7cm lengths
- 11/2 cups butternut pumpkin, peeled and cubed
- 400g can chopped tomatoes in juice
- 250ml beef stock
- 2 tablespoons fresh coriander leaves, roughly chopped
- 2 tablespoons fresh parsley leaves, roughly chopped
- 1 tablespoon fresh coriander leaves
- 400g steamed couscous
Preheat the oven to 170°C.
Heat a dash of oil in a large frying pan (or use a casserole dish that can be used on the stove top), and brown lamb shoulder chops on both sides. Transfer to a casserole dish.
Lower the heat, add another dash of oil to the frying pan and cook the onion until soft, at least 5 minutes, then add the ginger, turmeric, cinnamon stick and chilli. Stir and cook for 1 minute until aromatic. Add the carrots and butternut pumpkin and stir well to coat with the spice mixture. Pour in the chopped tomatoes with juice and stock and bring to the boil. Stir through chopped herbs and pour over the lamb shoulder chops. Place in the oven for 11/2 hours until the lamb is meltingly tender.
Remove lamb shoulder chops from the oven, stir through the chopped coriander leaves and serve hot with steamed couscous. Use the tasty broth to moisten the couscous.