Baked lamb neck chops

Preheat the oven to 170°C.

Heat a dash of oil in a large frying pan (or use a casserole dish that can be used on the stove top), and brown lamb neck chops on both sides.

Transfer to a casserole dish.

Lower the heat, add another dash of oil to the frying pan and cook the onion until soft, at least 5 minutes, then add the ginger, turmeric, cinnamon stick and chilli.

Stir and cook for 1 minute until aromatic.

Add the carrots and butternut pumpkin and stir well to coat with the spice mixture.

Pour in the chopped tomatoes with juice and stock and bring to the boil.

Stir through chopped herbs and pour over the lamb shoulder chops.

Place in the oven for 1 ½ hours until the lamb is meltingly tender.

This dish can also be made in the slow cooker as per the method above.

Preheat slow cooker for 20 minutes.

Slow cookers use a lower heat, so you can half the amount of herbs and spices listed in the recipe.

Ensure you soften the onions and brown the meat first on the stove top, then transfer with all the remaining ingredients to the crock pot. Place the firmer vegetables at the base so that everything will cook evenly.

Reduce the stock to ¾ of a cup. Add additional liquid throughout the cook as required.

If set to low, slow cook for 9-10 hours. If your slow cooker is set to high, cook for between 4.5-5 hours.

Add the chopped parsley and coriander when serving.

Remove lamb neck chops from the oven, stir through the chopped coriander leaves and serve hot with steamed couscous.

Use the tasty broth to moisten the couscous.