preparation time: 25 minutes
cooking time: 1 hour 45 minutes
serves: 4
1 tablespoon olive oil
8 lamb neck or 4 forequarter chops
1 large onion, sliced
1 teaspoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
pinch cayenne pepper
pinch ground cinnamon
2 cups (500mL) chicken stock
2 large carrots
2 large parsnips
1/2 cup (75g) dried apricots
couscous or rice, to serve
1/3 cup chopped parsley
1 lemon, zest finely shredded
1. Preheat oven to 170°C. Heat oil in a flameproof casserole over high heat. Brown chops in batches, set aside.
2. Reduce heat to medium, cook the onion for 10 minutes. Add the ginger and spices, stir for 30 seconds. Stir in the stock, scraping the bottom of the pan. Return the chops to the pan, cover and bring to a simmer.
3. Transfer to the oven, cook 1 hour. Cut carrots and parsnips crossways into four sections, cut the thicker pieces in quarters lengthways. Add to the casserole with the apricots and cook for a further 30 minutes.
4. Serve on couscous or rice, with cooking juices spooned over, and sprinkled with parsley and zest.
