8 small lamb forequarter chops (or chump chops)
2 red onions, finely sliced
2 garlic cloves, crushed
1 ½ tsp ground cumin
1 ½ tsp ground coriander
½ tsp ground cinnamon
½ tsp chilli flakes
2 green apples, peeled, cored, roughly chopped
⅔ cup dried apricots, halved
2½ cups chicken stock
- Heat 1 tablespoon of olive oil in a large flameproof casserole dish over medium-high heat. Season lamb with pepper and, working in two batches, brown in the pan for 3-5 min for each batch. Transfer to a plate. Set aside.
- Heat a little more olive oil in pan and add onions. Cook for 5 min or until softened. Stir in garlic and spices, cook 1 min. Return lamb to pan along with apples, apricots and stock.
- Bring to a boil, cover, reduce heat to low and simmer for 1 hr, stirring occasionally. Remove lid and cook for a further 15-20 min or until the lamb is tender and the sauce has thickened. Serve with couscous, cauliflower rice or mashed potato, and green peas on the side. Garnish with chopped fresh parsley.