Ingredients 4 large lamb forequarter or shoulder chops
1 onion sliced
1/2 red capsicum sliced
1/2 sweet potato diced
1 carrot diced
1 zucchini diced
1/2 can chickpeas, drained and rinsed
1 can diced tomatoes
1 405 ml can apricot nectar
2 tablespoons curry paste (I used korma)
1/2 teaspoon each of coriander, cinnamon and cardamon
1 teaspoon whole cloves (about 10)
1 teaspoon paprika
1 teaspoon crushed garlic
1 tablespoon soy sauce
1 tablespoon brown sugar or honey
2 tablespoons oil and salt to taste
Heat oil in a large saucepan and brown off the lamb chops. Set them aside.
Add the onion, capsicum, sweet potato and carrot to the pan. Cook for a minute then add the curry paste, garlic and the spices. Cook until fragrant.
Put in the tomatoes, apricot nectar, sugar and soy sauce. Return the chops to the pot with enough water (if necessary) to cover them. Put on the lid and simmer for 3 hours turning chops occasionally and adding water if needed.
Put in the chickpeas and zucchini, season and cook for a further 30 minutes.
Remove any unwanted bones and serve with couscous, or steamed rice.