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Add a photoDid you know lean beef and lamb contains omega 3 contributing to heart health,particularly important for those who don't eat oily fish.One tip I always follow while making this dish-remove excess fat from lamb shoulder chops before cooking and brown lamb shoulder chops before baking for that extra flavor.Lamb shoulder chops,lamb neck chops,diced lamb shoulder all work well in this recipe. Here I used shoulder chops.
Ingredientes
- 4 shoulder chops
- VEGETABLES:
- 1 onion,finely chopped
- 1 tsp ground ginger
- 2 medium sized carrots,peeled,halved and cut into 7 cm lengths
- 1 1/2 cups butternut pumpkin,peeled and cubed
- 400 gm can chopped tomatoes in juice
- 250 ml beef stock
- 2 tbsp fresh coriander leaves,chopped
- 2 tbso fresh parsley leaves chopped
- 1 tsp turmeric
- 1/2 cinnamon stick
- 1 green chilli
- deseeded and finely chopped
- TO SERVE:
- 1 tbsp fresh coriander leaves
- 400 gm steamed couscous
Direcciones
- Preheat the oven to 170 C
- Heat a dash of oil in a large frying pan or a stove top safe casserole dish,and brown lamb shoulder chops on both sides.Transfer to a casserole dish.
- Lower heat add another dash of oil to the fry pan and cook onion till soft.Then add ginger,turmeric,cinnamon stick and chilli. S tir and cook for 1 min until aromatic.Add carrots and butternut pumpkin and stir well to coat with spice mixture.
- Pour in the chopped tomatoes with juice and stock and bring to the boil.Stir through chopped herbs and pour over lamb.Place in oven for 1 and 1/2 hours until the lamb is meltingly tender.
- To Serve:
- Remove lamb form oven,stir through the chopped coriande leaves and serve hot with steamed coucous.Use the tasty broth to moisten the couscous.
