Ingredients

4 lamb chops

1 large onion, diced

cooking oil

1 tin chopped tomatoes

4 dried apricots, chopped

4 sun-dried tomatoes, sliced

1/2 pint boiling water

2 tbsp tomato chutney

8 cherry tomatoes

1 tsp ground cinnamon

1 tsp capers

1 tsp ginger

1 tsp dry herbs

1 tsp tamarind

2 tbsp tomato chutney

black pepper

Preparation

  1. Pour the boiling water over the sun-dried tomatoes and chopped apricots, leave for 5 minutes
  2. Cook the onions in the oil over a medium heat until golden in a saute pan
  3. Add the chops and sear on both sides for 1 minute each
  4. Add the water containing apricots and sun-dried tomatoes
  5. Add the chopped tomatoes, tomato chutney, and cherry tomatoes
  6. Add all spices and capers, combine
  7. Cook on medium rest until boiling, then reduce to low simmer until most of the liquid has boiled off, then cover and simmer on low heat for 1 hour, turning the chops occasionally and stirring the tomato mixture.
  8. Serve with either salad or spinach and rosemary roasts or flat bread