Yemeni - Style Lamb Chops

Name: Yemeni - Style Lamb Chops
Cuisine: Yemen
Ingredients: handful of flat-leaf parsley, to garnish; 2 tbsp tomato paste; 450 g/1 lb tinned chopped tomatoes; 150 ml/¼ pt chicken stock or water; large handful of coriander leaves; 2 tsp turmeric; ¼ nutmeg; 1 tbsp cumin seeds; 2 tsp coriander seeds; 8 lamb chops from the shoulder; 1 tbsp olive oil; 6 garlic cloves; 450 g/1 lb onions; 3 tbsp sunflower oil

Preparation info

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

This is an excellent way of serving lamb in the early autumn, the strong flavours overriding the rather strident taste of the older meat. It is also an excellent way of cooking mutton chops, if you can find them, or even goat.

Ingredients

8 lamb chops from the shoulder
1 tbsp cumin seeds
2 tsp

Asia
Yemen
Main course
Autumn
Gluten-free
Spicy

Method

Preparation

Trim any excess fat from the chops.

Roast the spices gently over a low heat in a dry heavy pan for 3 minutes, stirring. Grind them to a powder.

Peel the onions and slice them. Peel, smash and chop the garlic.