North African braised lamb chops
Method
- Heat a thin layer of oil in a large heavy-bottomed pan and brown the chops all over. Remove the chops, draining well.
- If needed, add a little fresh oil to the pan and gently sauté the onion, garlic and ginger until tender, regularly stirring.
- Add the ground spices and cinnamon. Briefly stir to release the aromas.
- Then stir through the sambel and add the tomatoes and flour. Stir until well combined and briefly cook.
- Add 2 cups stock, the honey and seasonings. Mix and bring to the boil.
- Then return the chops to the pan, burying them in the sauce, and gently cook for about 30 mins, adding more stock if needed.
- When ready, remove the chops and add the dried apricots, chickpeas and chopped coriander. Mix well, briefly cook and taste for seasoning.
- Serve with boiled potatoes or steamed rice on the side.
Ingredients
- olive oil
- 1 kg lamb shoulder chops
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- a good knob of ginger, grated
- 1 tspn ground coriander
- 1 heaped tspn ground cumin
- 1 cinnamon stick, halved
- a pinch of saffron
- 1 tbsp sambel oelek
- 3 large ripe red tomatoes, cut into wedges
- 2 tbsp plain flour
- 3 cups chicken stock
- 1½ tbsp honey
- sea salt & freshly ground pepper
- 250 gm dried apricots
- 1 can chickpeas, drained & rinsed
- 2 tbsp chopped fresh coriander
- plain yoghurt
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