B00CU1W244_EBOK

lamb chops with
d mustard cabbage
COOK 1 hour 35 mins
amb in yoghurt helps to tenderise and flavour the
results in a rich and creamy sauce that is low in fat.
ge heavy-based casserole over medium–high heat
with cooking oil. Cook the chops, in two batches if
, for 4–5 minutes until browned, then remove from
d set aside.
il in the casserole, then add the onion and cook for
s until golden. Add the ginger, garlic and coriander
tems and cook for 1 minute. Add the ground spices
stirring, for 1 minute. Whisk the yoghurt with 1 cup
ter until combined, then add to the casserole, season
th salt and pepper and stir well to combine. Return
and any juices to the pan and bring to the boil. Reduce
low, cover and simmer for 1 hour 15 minutes, stirring
ry 10 minutes or so, until the chops are very tender.
h the chopped coriander, reserving some to use as
, for the sauteed cabbage, heat the oil in a mediumepan
over medium–high heat. Add the mustard seeds
ntil they begin to pop. Add the cabbage and cook,
r 2 minutes. Add the carrot and turmeric, season
th salt and pepper and stir well to coat in the spices.