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Takes: 1 hour 30 minutes
Serves: 4

No nutritional information available.

Ingredients

- 2 tbsp vegetable oil
- 600g lamb chops
- 2 red onions, chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500ml beef stock, made with 1 stock cube
- 400g can chopped tomatoes
- Salt and freshly ground black pepper
- 500g sweet potato, peeled and cut into 2cm cubes
- 2 parsnips, cut into 2cm cubes
- 2 x 400g can chickpeas, rinsed and drained
- 2 tbsp freshly chopped coriander leaves, plus extra leaves to garnish
- 2 tbsp freshly chopped mint leaves, plus extra leaves to garnish

Method

1. Heat the vegetable oil in a large, deep frying pan over a high heat. Cook the chops in two batches for 3 - 4 minutes on each side until brown. Remove chops and set aside. Reduce the heat to low.

2. In the same pan, cook the red onions and the garlic for 4 - 5 minutes until just golden. Stir in the ground cumin and ground coriander and cook for 1 minute.

3. Return the lamb chops and any juices to the pan with the beef stock, chopped tomatoes and 250ml water. Season with salt and pepper. Bring to the boil. Reduce the heat to low, cover and simmer for 35 - 40 minutes.

4. Add the sweet potato and the parsnips, cover and cook for a further 15 - 20 minutes, adding the chickpeas to the pan in the final 5 minutes to heat through.

5. Just before serving, stir through the chopped coriander and mint. Garnish with the whole coriander and mint leaves. Serve with microwave rice and natural yogurt, if liked.