A wonderfully rich dish.
Photo: Travel and Leisure Magazine
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- 2 tablespoons olive oil
- 1kg lamb forequarter chops (about 5 chops)
- 4 large white onions, finely sliced
- 3 cloves garlic, roughly chopped
- 3 cloves
- 5 bay leaves
- 2 tablespoons tamarind paste
- 1 teaspoon caster sugar
- handful roughly chopped coriander, to garnish
Heat the oil in a heavy based casserole dish on high heat. Cook 2 or 3 of the chops for 2-3 minutes each side, until browned. Remove from the pan and cook the remaining chops.
Add the onions and garlic and cook for 8-10 minutes, stirring often, until softened and golden.
Return the chops to the pan with the cloves and bay leaves. Add 2 cups of water and bring to the boil. Reduce heat to low, partially cover and cook for 1 1/4-1 1/2 hours. Increase heat to high. Add the tamarind and sugar and cook for another 10-15 minutes, until the meat is very tender and almost falling off the bone. Serve with the coriander and boiled basmati rice.