A most versatile recipe with shoulder chops but which can also be made with other cuts or with venison (with a little added oil or butter). The bones are removed from the partly cooked meat to turn it into an elegant dish. This dish is excellent to make a day or two in advance and reheat when required. Cook the polenta according to directions on the pack and add a lightly steamed green vegetable such as beans or broccoli to set off the dish!
Ingredients
| 750 g | Lamb shoulder chops |
| 1 cup | Water |
| 1 tsp | Beef stock, powder |
| 2 leaves | Bay leaves |
Aromatic sauce
| 1 medium | Onion, peeled and coarsely chopped |
| 1 tsp | Crushed garlic |
| 1 can | Mexican tomatoes |
| 1 tsp | Ground cumin |
| 1 tsp | Turmeric |
| 1 pinch | Dried oregano |
| ½ can | Chickpeas, 150 g, drained |
| 1 Tbsp | Lemon juice |
| 1 tsp | Cornflour, mixed with a little water |
| 0 | Fresh rosemary, or parsley or coriander to garnish |
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Directions
- Trim the fat from the chops and fry in a saucepan to obtain a little fat for cooking the sauce. Discard the strips of fat. Place the meat into a oven roasting pot and brown well. Add the water, stock powder and bay leaf and cook in the oven for 30 minutes or until the meat is tender enough to remove the bones.
- Meanwhile, add the onion and garlic to the saucepan with cooked out fat and and cook and stir 2 - 3 minutes. Add all the remaining ingredients up to and including the origanum and simmer 20 minutes.
- Add the sauce, chickpeas, lemon juice and cornflour mixed with water to the meat. Cover, return to the oven and cook 20 - 30 minutes more or until all is done to taste.
