Moroccan-Style Lamb

Recipe Ingredients: 

• 1 tablespoon kisan canola cooking oil
• 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed
• 1 large brown onion, cut into wedges
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning
• 400g can crushed tomatoes
• 400g can chickpeas, drained, rinsed
• 2 medium carrots, peeled, cut into 1cm slices
• 1/2 cup Massel chicken style liquid stock
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• Couscous, to serve

Recipe Method: 

• Preheat oven to 160°C/140°C fan-forced. Heat oil in a 10 cup-capacity flameproof, ovenproof dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a plate. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
• Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine. Season with pepper. Cover tightly with foil. Bake for 2 hours or until lamb is tender. Remove foil. Bake for 30 minutes or until sauce has reduced slightly.
• Sprinkle with parsley. Serve with couscous.