Lamb with
Indian ratatouille
Photography by Mark O'Meara
Serves 4
Ingredients
8 (110g each) lamb loin chops
2 teaspoons tandoori seasoning
2 tablespoons olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 medium eggplant, halved, chopped
2 medium zucchini, halved, chopped
410g can Ardmona Indian Style Chopped Tomatoes with
Curry Spices
baby spinach leaves, to serve
Method
Sprinkle chops with seasoning. Set aside.
Heat oil in a large saucepan over medium heat. Add
onion and garlic. Cook, stirring, for 2 to 3 minutes or until onion is
soft.
Add eggplant, zucchini, tomatoes and 1/4 cup cold
water. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for
20 minutes or until vegetables are tender.
Meanwhile, heat a barbecue plate or chargrill over
medium-high heat. Cook chops for 4 to 5 minutes each side for medium or
until cooked to your liking. Serve chops with ratatouille and spinach.
Super Food Ideas - December 2007
Recipe by Jenny Fanshaw
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