Lamb Chop and Bush Tomato Curry


  1. Olive oil spray
  2. 6 lamb chops (I use free range bbq chops)
  3. 1 tbsp ghee
  4. 2 onions
  5. 2 cloves garlic, crushed
  6. 1 tsp grated ginger
  7. 1 tbsp ground cumin
  8. 1 tbsp ground coriander
  9. 2 tsp Outback Pride Bush Tomato Seasoning
  10. 1 tsp turmeric
  11. 1 tsp Outback Pride Tanami Fire (more for additional spice)
  12. 1/2 tsp cinnamon
  13. 1 tin diced tomatoes
  14. 1 cup chicken stock
  15. Natural yogurt, to serve (optional)
  16. Fresh coriander, to serve (optional) 


  1. Spray a large non-stick frying pan lightly with olive oil spray. Heat over high heat and brown the chops on each side, in batches. Put the browned chops in the base of a casserole dish.
  2. Melt the ghee in the frying pan and reduce the heat to low. Cook the onion gently for ten minutes until soft and golden. Add the garlic and ginger, and cook, stirring, for 3 minutes. Add the cumin, coriander, Bush Tomato Seasoning, turmeric and Tanami Fire and cook, stirring, for 1 minute.
  3. Add the cinnamon to the tin of tomatoes and pour into the pan. Bring to a simmer and then pour it over the chops in the casserole dish. Pour in the chicken stock and lightly stir.
  4. Bake at 160 degrees for 1.5 hours for the best, soft lamb that falls off the bones. Use tongs to remove the bones and pull away any fatty strips. Serve with rice, and garnish with natural yogurt and fresh coriander. Serve!

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