Julie Goodwin’s slow cooker lamb chops

Ingredients

½ teaspoon fine salt

¼ teaspoon ground white pepper

¼ cup (30g) curry powder

¼ cup (35g) plain flour

¼ cup (60ml) olive oil

4 (1kg) large lamb forequarter chops, excess fat trimmed

1 large (300g) brown onion, diced

1 large (150g) carrot, peeled, halved lengthways and cut into 1cm thick slices

3 cloves garlic, chopped

1 cup (250ml) beef stock

½ x 400ml can chopped or crushed tomatoes

½ cup (140g) Greek yoghurt, plus extra for serving

¼ cup (50g) brown sugar

basmati rice, large pappadum, parsley leaves, for serving

Method

In a large shallow bowl or dinner plate, combine the salt, pepper and curry powder into the flour. Press each chop into the mixture and shake to remove excess flour. Reserve any extra flour mixture.

In a large, oven-proof frypan over medium-high heat, add half the olive oil and brown the lamb chops. Remove from the pan and set aside.

Add the onion, carrot and garlic to the pan and saute until the onion is translucent and fragrant.

Sprinkle the reserved flour over the onion mixture and stir until combined. Gradually add the stock, stirring, until combined. Add the tomatoes, yoghurt and brown sugar and stir to combine well.

Place the chops and sauce into the slow cooker. Make sure the chops are submerged in liquid in the sauce; add extra beef stock if required. Cook for 4 hours on high.

If the chops were very fatty, you may need to spoon some of the oil off the top of the pan before serving. Serve with cooked basmati rice, pappadams and yoghurt.