 |
Ingredients
1 tablespoon olive oil
12 mid-loin lamb chops, well trimmed of fat
2 onions, sliced
1 large red capsicum, sliced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cinnamon
1-2 teaspoons crushed chilli
1 cup chicken stock or water
250g butternut pumpkin, peeled and diced
(or 2 carrots, peeled and diced)
grated rind of 1 lemon
1/3 cup fresh coriander or
continental parsley, chopped
natural yogurt, for serving
couscous or rice, for serving
toasted slivered almonds and
extra coriander, for serving.
Method
Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove.
Add onion, pepper, spices and chilli and saute for 1 minute. Add stock, pumpkin and lamb and simmer covered for 10 minutes.
Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Add chopped coriander.
Serve over couscous with a dollop of yogurt, sprinkled with almonds and extra coriander.
|
|
|
|
|
|
