• 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.


  • 1.

    Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove.

  • 2.

    Add onion, pepper, spices and chilli and saute for 1 minute. Add stock, pumpkin and lamb and simmer covered for 10 minutes.

  • 3.

    Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Add chopped coriander.

  • 4.

    Serve over couscous with a dollop of yogurt, sprinkled with almonds and extra coriander.


For more information and recipes from this series, click on the following link

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