- 1 large onion, chopped
- 3 carrots, cubed
- 2 large potatoes, peeled, cubed
- Salt and pepper to taste
- 2 forequarter lamb chops
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- ½ tsp ground ginger
- 2 ½ cups stock
- 1 can chickpeas
- 1 can crushed tomatoes
Putting it all together.
Whack everything in a Dutch oven, give it a good mix and cook at 180 degrees for 2 hours or until chops are fall off the bone tender.