Ingredients
- 60 mlflour
- 10 mlpaprika
- 800 gchump chops
- 20 mlolive oil
- 10 mlolive oil
- 3onions, sliced
- 15 mlStaffords Garlic Paste
- 5 mlStaffords Chilli Paste
- 1 tinchopped tomatoes
- 80 mlStaffords sticky meat marinade
- 250 mlwater
- 10-15 mlStaffords Gravy Browning
- 3 mediumpotatoes, peeled and cut into large cubes
- 30 mlStaffords Mint Jelly
- 2 cupsfresh green beans, cut into 3 cm lengths
- To tastesalt and milled black pepper
- To servesoft creamy polenta or mealie meal
Made with Staffords
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Method
Preheat the oven to 170°C.
Mix the flour and paprika together and coat the lamb in the mixture.
Heat 20 ml oil in a pan and fry the lamb in batches for 2 minutes each side until browned. Transfer the lamb to a casserole dish.
Heat the remaining oil in the pan and gently fry the onions for 5 minutes. Stir in the garlic paste and chilli paste and cook for 2 minutes.
Transfer the onion mixture to the casserole and add the chopped tomatoes, sticky meat marinade, water and gravy browning. Mix together.
Cover and bake for 1 hour. Add the potatoes and cook for another 35 to 45 minutes, or until the potatoes are tender.
Ten minutes before serving, stir in the mint jelly and the green beans. Season with salt and pepper.
Serve with soft creamy polenta or mealie meal.
