Chops and Potato Casserole

Ingredients

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• 1 kg lamb shoulder chops
• 3 tsp crushed ginger and garlic
• ½ bunch fresh coriander, chopped
• Salt, to taste
• 1½ tsp ground coriander
• 1 tsp ground cumin
• 1½ tsp chilli powder
• 2 tbsp vinegar
• 2 tbsp tomato sauce
• 2 tbsp sweet-and-spicy sauce
• 1 tbsp chakalaka sauce
• 3 tbsp mayonnaise
• 2 tbsp spicy tikka sauce
• 2 tbsp ghee or butter
• 3–4 medium potatoes, peeled and cut into rounds
• Neutral oil, for frying
• 1 onion, cut into rings
• 1 tomato, cut into chunks
• 100 g grated cheese (optional)
• Mixed herbs (optional)

Method

1. Coat the chops with the ginger and garlic, coriander, salt, ground coriander, cumin, chilli powder, vinegar, tomato sauce, sweet-and-spicy sauce, chakalaka sauce, mayonnaise and tikka sauce.
2. Heat the ghee or butter in a pot and cook the chops for approximately 35–45 minutes, until nearly tender.
3. Meanwhile, heat the frying oil to approximately 175°C. Fry the potato rounds until lightly golden and drain them well.
4. Transfer the chops to a casserole dish. Cover with the potato rounds, then add the onion rings and tomato chunks. Add the optional cheese and mixed herbs if desired.
5. Cover and bake at 180°C for 15–20 minutes, until the chops are tender and the casserole is hot throughout.