Moroccan inspired braised lamb chops
Ingredients
4-6 lamb chops
1 onion sliced
2 potatoes diced
3 tsp Moroccan seasoning
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp rosemary
400g can diced tomatoes
400g can chickpeas
1 cup water
Method
Preheat oven to 170°C.
In a deep ovenproof pot, brown the chops in a drizzle of oil. Remove and add onions to brown.
Add spices to the onions, followed by potatoes, tomatoes, chickpeas and chops.
Add water so it almost covers the ingredients (adjust depending on size of pot). Cover and bake for 1.5 hours or until potatoes are cooked and meat is soft.
Tractor Snacks Tips
Serve with cous cous, rice or bread. Pictured is pearl cous cous with chopped baby spinach.
Potatoes and chickpeas help to bulk out this meal, but feel free to just used one of them or swap for other beans.
Diced meat would also work well or cut off the bones into chunks for an easier fork meal on the go. You could flour i the meat prior to browning for a thicker sauce (this may require some extra water to avoid drying out)
Ideally top with some fresh herbs if available such as parsley.
