ave time you can marinade Lamb with Mixture of yogurt,garlic
Put the lamb into a shallow dish.
egrees Celsius.
Marinate the lamb chops with salt, ground black
Brown each lamb chop on both sides. Remove from
our oven to 200c.
Chop the onions, garlic and carrots
For the lamb kofta, process onion, ginger, garlic
Mix all but lamb together and pour into baking dish.
Coat both sides of chops.
Bake uncovered at 180C for 45min.
il on high. Brown the lamb pieces, turning to brown each
n high heat. Cook the lamb, in batches, until browned. Return
Coat lamb in 2 teaspoons olive oil
Sprinkle bottom of large roast pan or baking dish lightly with oil.
Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes.
Then place shoulder lamb chops on top.
Next, layer cubed potatoes, followed by drained mushrooms.
Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes.
Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil.
Add water until bottom of pan is covered with about 1/2 inch.
roma. Add the onion, chillies lamb, garlic and ginger and brown
Sprinkle both sides of lamb with curry powder; spray with no stick cooking spray. Heat a large, deep skillet on medium heat. Add lamb; cook for 1-2 mins each side or until browned. Transfer to a plate.
Spray sweet potatoes with cooking spray. Add to pan; cook and stir for 4 mins. Add zucchini; cook and stir for 2 mins more.
Add green beans, garlic, cilantro and coconut milk. Bring to a boil. Reduce heat to low. Place lamb in a single layer over vegetables. Simmer, covered, for 5 mins or until lamb and vegetables are tender.
ntil soft and then add curry paste and cook and stir
econds.
5. Add curry powder and stir another 10
large saucepan. Add the lamb and brown-you will need
5mm cubes.
Peel and chop the garlic finely, then put
Place lamb and curry paste in a bowl and mix well to coat. Set aside.
For the chickpea couscous, combine couscous and lemon zest in a bowl. Pour in 1 cup boiling water, cover with plastic wrap and let stand for 5 mins. Remove plastic wrap and fluff with a fork. Stir in chickpeas, cucumber, mint and lemon juice, to taste. Season to taste.
Pre-heat grill on high. Cook lamb for 3-5 mins, turning, until cooked to your preference. Set aside to rest for 5 mins before slicing and serving with the chickpea couscous.
Preheat oven to 200C/180C fan-forced.
Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. add chickpeas and peas; cook uncovered, about 5 minutes or until pumpkn is tender. Remove from oven; sprinkle with coriander.
Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying an; remove from pan.
Add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat.
Serve pumpkin mixture and lamb drizzled with coconut sauce.
oss gently to coat the lamb chops evenly. Place in the