For the Lamb:
- 4 New Zealand grass-fed lamb shoulder chops (Tip: Look for the Taste Pure Nature logo)
- Salt and pepper, to taste
For the vegetables:
- 1 onion, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ cinnamon stick
- 1 green chili pepper, deseeded and finely chopped
- 2 medium-sized carrots, peeled, halved and cut into 3-inch lengths
- 1 1/2 cups butternut squash, peeled and cubed
- 14 oz can chopped tomatoes in juice
- 1 cup beef stock
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 2 tablespoons fresh parsley leaves, roughly chopped
- 1 tablespoon fresh cilantro leaves
- 1 3/4 cups steamed couscous
For the lamb:
- 1. Preheat the oven to 340°F.
- 2. Season the lamb shoulder chops with salt and pepper.
- 3. Heat a dash of oil in a large frying pan (or use a casserole dish that can be used on the stove top), and brown lamb shoulder chops on both sides. Transfer to a casserole dish.
For the vegetables
- 4. Lower the heat, add a dash of oil to the frying pan, cook the onion until soft, at least 5 minutes, and then add the ginger, turmeric, cinnamon stick and chili. Stir and cook for 1 minute, until aromatic.
- 5. Add the carrots and butternut squash and stir well to coat with the spice mixture. Pour in the chopped tomatoes with juice and beef stock and bring to a boil. Stir through chopped herbs and pour over the lamb shoulder chops.
- 6. Place in the oven for 1 1/2 hours and bake until the lamb is tender.
- 7. Remove lamb shoulder chops from the oven, stir in the chopped cilantro leaves and serve hot with steamed couscous. Use the tasty broth to moisten the couscous.