Serves: 5
Ingredients

  • 6-8 Lamb chops
  • 1 eggplant diced
  • 3 onions diced
  • 1 zucchini big dice
  • 1 capsicum big dice
  • 1 punnet cherry tomatoes
  • 1 can coconut cream
  • 1 can diced tomatoes
  • 3 tbs Mild indian curry
    or
  • 2 heaped tsp ground fennel
  • 2 heaped tsp cumin
  • 3 headed tsp garlic
  • 1 tsp coriander
  • 2 heaped tsp turmeric
  • 2 heaped mixed spice

Method:

  1. Heat oil in pan. I use a large flat base Wok but a large saucepan is fine.
  2. Brown Chops for roughly 1 and a half minutes each side. Remove from pan.
  3. Heat oil in pan.
  4. Add the onions, garlic and cook until onions are tender and becoming golden.
  5. Next add your turmeric, coriander, cumin, fennel, mixed spice salt. This is your curry paste, stir well to coat the onion mix.
  6. Add the eggplant and a tbs of oil and stir over medium heat until totally coated with the spices.
  7. Add all other vegetables
.
  8. Add canned tomatoes and coconut cream.
  9. Place chops back in the pan.
  10. Cover with a lid and let it simmer away for 40-60 mins – give it a stir now and then. Or simmer at a lower heat for 3 hours. You can place it in the oven at 150 for 3 hours covered.