4 lamb neck chops
1 tsp ground ginger
1 tsp ground turmeric
1/2 cinnamon stick
1 green chilli
deseeded and finely chopped
400g buttercup pumpkin
seeds removed, peeled and chopped
400g chopped tomatoes
1 cup beef stock
2 Tbsp chopped fresh coriander
2 Tbsp chopped fresh parsley
400g couscous (cooked)
1 Tbsp chopped fresh coriander
To Make Lamb
Slow Cooker Method
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.
Nutrition Information per Serving (638g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1878 kJ (449 kcal)
* Percentage of recommended daily intake (Aust/NZ)