About the Recipe
Ingredients
4 Lamb neck chops
1 Onion (chopped)
1 YES! Moroccan Lamb pack
1tsp Grated fresh ginger (or crushed)
2 Carrots (chopped)
400g Diced Pumpkin or Squash
400g Chopped tomatoes
Olive oil
1 cup of chicken or beef stock (if no stock available use water with 1/2 tsp salt)
2 tbsp freshly chopped Coriander
2 tbsp freshly hopped Parsley
Preparation
Pre-heat your oven to 175 degrees celsius.
Heat a splash of oil in a casserole dish that can be used on the stove and brown the lamb neck chops on both sides.
Remove from the casserole dish. Add a little more oil and gently heat the onion until soft. Then add the ginger and YES! Moroccan pack.
Stir and cook for a minute or so until aromatic.
Add the carrots and pumpkin, stir well to coat the vegetables.
Add the stock or water and chopped tomatoes. Sprinkle the chopped herbs in and top with eh browned lamb chops.
Turn the chops a few times and push them slightly into the mixture before covering with tin foil and placing in your pre-heated oven for 1 hour and fifteen minutes.
Remove from the oven and take off the foil, place back in the oven for a further fifteen to 20 minutes to colour up a little.
Remove from the oven and take out the chops to rest slightly before serving.
This dish works great with couscous or Moroccan rice!