“The idea of braised chops is a very old one, but it has stood the test of time for a reason. Forequarter chops are inexpensive and really tasty. When I recently cooked this for Mum and Dad, Mum got quite teary as it reminded her so strongly of the meals her mum used to make for her; hearty and warming and with one eye firmly on the budget. And that’s the power of food, isn’t it? It doesn’t just feed our bodies, it connects us to the people we are with, and to people who are no longer with us as well,” – Julie
Ingredients
Method
Preheat the oven to 140C fan forced
In a large shallow bowl or dinner plate, combine the salt, pepper and curry powder into the flour. Press each chop into the mixture and shake to remove excess flour. Reserve any extra flour mixture.
In a large, oven-proof frying pan over medium-high heat, add half the olive oil and brown the lamb chops. Remove from the pan and set aside.
Add the onion, carrot and garlic to the pan and saute until the onion is translucent and fragrant.
Sprinkle the reserved flour over the onion mixture and stir until combined. Gradually add the stock, stirring, until combined. Add the tomatoes, yoghurt and brown sugar and stir to combine well. Return the chops to the pan and coat them in the sauce. Place a lid on the pan or tightly cover with foil. Bake for 1 ¾ – 2 hours or until the lamb is very tender.
If the chops were very fatty, you may need to spoon some of the oil off the top of the pan before serving. Serve with cooked basmati rice, pappadams and yoghurt.
Can the slow cooker be used for this lamb chop recipe?
Yes. Julie has also included the instructions for cooking this dish in a slow cooker. Find the slow cooker lamb chop recipe here.
