- 2 lamb forequarter chops
- 1 large potato, sliced
- 1 large carrot, sliced
- 1 large onion, sliced
- 1 tin of crushed or chopped tomatoes
- a good dash of cumin powder
- a good dash of cumin seeds
- salt & pepper to taste.
Place a layer of sliced potatoes in the bottom of a baking dish, followed, by carrots, onions, the chops, then dump in the chopped tomatoes.
Throw in the cumin powered, seeds, salt and pepper, bang on the lid and cook for an hour at 180 degrees.
Take out of the oven, give it a stir and put it back in for another half hour to an hour. We want the chops falling off the bone soft.
Serve as is or on a bed of cous-cous if you want to be fancy.