Back to Recipe Menu

North African braised lamb chops


  • 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.


  • 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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm