- 800g lamb neck chops
- 2 tablespoons butter or ghee
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons fresh ginger, finely chopped
- 1 tablespoon each garam masala, turmeric, ground cumin, ground coriander, curry powder
- ¼ teaspoon cayenne pepper
- 1 cup lamb stock
- 1 can chopped tomatoes in juice
- Juice of 1 large lemon (about 2 tablespoons)
- Preheat the oven to 150°C.
- Heat a dash of oil in a large frying pan (preferably ovenproof) over a very high heat. Season the lamb with salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.
- Reduce the heat to medium and add the butter/ghee and another dash of oil to the same pan. Add the onions, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft. Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.
- Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt, and the lamb and its juices. Taste and season with salt and pepper as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours, or transfer everything to a covered casserole dish.
Based directly from Chelsea Winter's recipe.