Let’s do it!
1. Preheat the oven to 160°C. Season the chops well with salt and freshly ground black pepper. Heat the oil in a casserole dish then brown the chops on all sides.
2. Add the onions, ham, cumin seeds and garlic and fry for 5-10 minutes or until the onions are soft and the ham is light golden.
3. Sprinkle the smoked paprika over the chops then add the capsicum. Increase the heat then pour in the vinegar and the tomatoes. Add the stock and bay leaves then cover tightly with foil or a lid.
4. Cook in the oven for 1 1⁄2 hours then remove the lid and cook, uncovered, for a further 30 minutes or until the meat is very tender and the sauce has thickened. Stir in the beans then serve with bread and a green salad.
Credits to the owner.
- 1.2kg lamb neck chops on the bone
- 2 tablespoons olive oil
- 2 red onions, cut into wedges
- 4 slices (about 200g) thick-cut champagne ham, cubed
- 1 teaspoon cumin seeds
- 4 cloves garlic, thickly sliced
- 2 teaspoons sweet smoked paprika (I like La Chinata)
- 2 red capsicums, deseeded, cut into strips
- 80ml sherry vinegar
- 400g can chopped tomatoes
- 250ml chicken stock
- 2 fresh bay leaves
- 660g jar giant white beans (I used the El Navarrico brand – if you can’t find them, substitute with 1 1⁄2 x 400g cans butter beans)crusty bread and green salad to serve.