Slow cooking and spices do wonders for lamb chump chops and this recipe couldn’t be
easier. Cooked simply with onion, garlic and ginger, tomatoes, dried apricots and raisins,
and garnished with chopped pistachios, it’s a real winner.
3 tbsp oil
4-6 lamb chump chops
1 onion, finely chopped
2 garlic cloves, crushed
5 cm piece ginger, grated
1 tbsp Spice Fusion Arabian Biz’har
1 can crushed tomatoes
½ cup dried apricots
½ cup raisins
Pistachios to garnish
Heat oil in frying pan and brown onion; add garlic and ginger, cook for 1 minute before adding
Arabian Biz’har; stir for 30 seconds.
Remove fat from chops and cut them in half. Add to pan and brown on both sides. Transfer onion mixture
and chops to slow cooker.
Add tomatoes, enough water to barely cover, and salt and pepper to taste.
Cook on HIGH for 3 hours; add apricots and raisins and continue cooking for 30 minutes or until
meat is falling off the bones.
Serve with saffron rice and roasted pistachios sprinkled over the top.
