I made this from the MEAT magazine. But as usual I couldn’t follow the recipe, I altered it. I got some time alone to cook in peace without the constant every few minute “mum I want that” or “mum I’m hungry” or just simply “MUM”, my hubby offered to take Zakariyya grocery shopping with him, which was ended short due to Zakariyya using his deathly weapon of itching himself crazily when he was told that he would receive a lolly pop later. *Sigh*. But nonetheless I did manage to get this into the oven before my annoyed hubby came back home with a gleeful boy in tow.
So back to the food, a casserole dish is needed to make this. You begin by seasoning the chops, oh right I used lamb shoulder chops for this particular recipe. Season really generously.
After browning, transfer to a casserole dish. With the oil that remains in the frying pan, saute your onions, add your spices, chilli if you desire and pared rind of a lemon, a pared lemon rind look like this ⇓
Then into the frying pan go the rest of your ingredients, bring the mixture to a boil and pour over the lamb chops. Season with parsley. I now use homemade tomatoes in juice, better than using the canned tin tomato. I will later blog how to make your own tin tomatoes plus its health benefits, so stay tuned for that. Fit the lid. Pop it into the oven and before I say voila you have to do the garlic
taking two garlic bulbs, dribble a bit of olive oil on it and wrap individually in foil. Pop into the oven after the lamb has been in the oven for about an hour. It’s so cool, after an hour, remove the garlic from the foil, hold the garlic over the cooked lamb chops and squeeze. Its awesome the way it just falls down all mushed up and smelling deliciously delicious.
and now I can say voila
- All purpose seasoning
- 8 pieces shoulder lamb chops
- 1 tsp sesame seeds
- 2 onions, finely chopped
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 red/green chilli, finely chopped
- Pared rind of a lemon
- 2 cups water
- 800g can or homemade chopped tomatoes in juice
- 4 carrots, peeled an sliced
- 1/2 capsicum, sliced
- 1 cup corn
- 4 tsp Worcestershire sauce
- pinch of brown sugar
- salt and black pepper
- Handful of chopped parsley
- 2 garlic bulbs
- Preheat oven to 180°C.
- Heat a dash of oil in a large frying pan, add the sesame seeds. Season the lamb generously then brown all over. Transfer to a casserole dish.
- Lower the heat and add the onions to the frying pan. Allow the onions to go soft. Add the spices, chilli and lemon rind, cook until aromatic.
- Add the water, tomatoes, carrots, capsicum, corn, Worcestershire sauce and brown sugar. Bring to a boil, season with black pepper an salt. When the carrots have become half cooked and the capsicums have become soft, pour over the lamb chops. The liquid should cover the chops. Add the parsley on top, place a tight fitting lid on top and place in the oven to cook for 2-2 1/2 hours.
- After an hour, slice the top of the garlic bulb horizontally, place in a piece of foil, drizzle with a little olive oil, wrap up tightly and place in the oven beside the lamb chops.The garlic should be in the oven for at least a hour. When the lamb has cooked, the meat should almost be falling off the bone, squeeze the garlic bulbs over the lamb and mix it in.
- Serve with rice or fried/baked chips.