Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & VegetablesThis easy autumn braise is packed with late summer vegetables and is light and vibrant while adding warmth to the chiller evenings that we are experiencing in the wake of Cyclone Pam.

As regular readers know I love lamb shoulder chops and while they are not the prettiest cut on the block, they are versatile and can
often be found on special – as these were.

This is the sort of dish I love, everything goes into the dish, then is left to pretty much look after itself and at the end there is a glorious combination of fragrant seasonal vegetables with melting tender meat.

Middle Eastern Braised Lamb & Vegetables

This is the sort of the recipe which can easily be adjusted to feed a crowd – use a large roasting dish and cover with aluminium foil.

Accompany with crusty bread for mopping up the delicious juice,
alternatively serve over steamed rice, couscous or pasta.

Serves 4

2 large capsicums, cut into strips
2 large tomatoes, chopped
1 large zucchini, sliced
1 large onion, sliced
1 medium eggplant, diced
4 lamb shoulder chops
½ cup chicken stock
a good handful fresh coriander, chopped
a good handful fresh parsley, chopped
finely grated zest of 1 lemon
SPICE PASTE
2 tsp ground cumin
2 tsp ground coriander
2 tsp fennel seeds
½ tsp ground cinnamon
pinch chilli powder, or to taste
sea salt and freshly ground black pepper
2 tbsp olive oil
2 tsp tomato paste

1              Preheat oven to 160°C.

2              For the spice paste, place cumin, ground coriander, fennel seeds, cinnamon, chilli powder, a good grind of salt and black pepper, oil and tomato paste in a small saucepan and mix to combine. Place over a medium heat and cook, stirring occasionally, for 4-5 minutes or until fragrant.

3              Place capsicums, tomatoes, zucchini, onion and eggplant in a large casserole dish and toss to combine. Place lamb chops on top of the vegetables and pour over spice mixture and stock. Cover, place in the oven and cook, turning occasionally, for 1½-2 hours or until lamb is tender.

4              Add most of the fresh coriander and parsley and mix to
combine. Serve in shallow bowls, scattered with remaining
coriander and parsley and lemon zest.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Eggplant, capsicums, zucchini, parsley, fresh coriander: Epicurean Supplies – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: ground coriander, ground cumin, ground cinnamon, chilli powder, sea salt, black pepper,
tomato paste, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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8 thoughts on “Braised Middle Eastern Lamb & Vegetables”

  1. Dear Rachel,

    One of the reasons I love autumn is the beautiful stews from seasonal vegetables and cheaper cuts of meat that are often the tastiest in slow cooking.

    I can imagine the enticing aromas of this recipe wafting from your kitchen all day.

  2. This is my kind of meal. I do love a shoulder of lamb as the meat is so tender and has great flavour. I don’t think I’ve ever seen shoulder chops though. As the weather cools, this is the sort of meal I’m drawn to xx
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