This is by far , one of my favorite dishes. A little expensive, and take a while to cook, but totally worth it. Australia has fantastic lamb and great red wine, so you just have to make it.)))
The way i cook it, it’s just the way i cook it, doesn’t really belong to any cuisine. It is my personal method.
I like to cook it to the point when meat falls off the bone, but if you prefer a bit harder version, just reduce the cooking time. I also use the whole bottle of decent red wine, but you can use half wine, half stock or water.
I always serve it with mashed potatoes, as the combination is incredible, but it works well with rice or polenta as well.
Lamb chops- 18 pieces.
Onion-2 large, cut in half rings.
Tomato paste-2 tablespoon.
Red wine- 1 bottle. i have Shiraz
Cumin, coriander ground-1 tesspoon each.
Heat an oil in a large pan on a high.
Season withsalt and pepper lamb chops and add them to the hot pan. Turn them over when browned. Add onions and cook ocassionally stirring . At this stage the meat will release juices, cook untill juices evaporated and onions almost dissolved. Reduce your fire to the medium.
Add tomato paste, stir, add spices stir for a minuet.
At this stage, add 1 bottle of wine, stir, reduce the heat, cover and cook for an hour. Check your meat frequently and stir. When the liquid reduces to a half and your meat is falling off the bone, it’s done. Shoul take around 1 hour.
And please remember, you are not becoming greener, when you are eatimg greens, and you are not becoming fatter, when you are eating fats.