Monday, August 3, 2009
Lamb Chops with Kumara and Lemon
Freshen up this slow-cooked dish with a crunchy radish and minted cucumber salad.
1 tbs extra virgin olive oil
6 lamb chump chops, trimmed of fat
2 red onions, thinly sliced
2cm piece fresh ginger, grated
4 garlic cloves, sliced
1 red chilli, deseeded, finely chopped
1 tbs ras el hanout*
5 tomatoes , chopped (or 400g can chopped tomatoes)
800g kumara, peeled cut into large chunks
2 tbls lemon juice, or to taste
1 tbls soy sauce
1 tbls honey
1 cinnamon quill
Steamed couscous or rice, to serve
Handful of coriander leaves, to garnish
Preheat the oven to 180 deg C.
Heat the oil in a flameproof casserole over medium-high heat. Season the chops liberally with salt and pepper, then brown for 2 minutes on each side. Remove the chops and set aside.
Drain off all but 1 tablespoon of oil from the casserole and reduce heat to medium. Add onion and cook, stirring for about 5 minutes or until softened. Now add garlic, ginger and chilli and ras el hanout, and stir for a couple of minutes until fragrant. Add the tomatoes and stir over the heat for another 5 minutes until the mixture has reduced slightly. Add chops, kumara, lemon juice, soy, honey and cinnamon. Pour in about 400ml water or just enough to cover the chops. Put the lid on and bake for 2 hours.
Uncover and skim any excess fat from the surface. If the sauce is too thin, reduce over medium-high heat for a few minutes. Adjust the seasoning to taste - you may need an extra squeeze of lemon juice.
Serve with steamed couscous or rice, scattering over some coriander leaves.
* Ras el hanout is a Middle Eastern spice mix, from gourmet food shops and delis.