A delicious Middle Eastern casserole to enjoy while the nights are still cool.


Serves 4

  • ½ cup plain flour
    1 small jar Masterfoods middle eastern spices
    60ml olive oil
    4 to 6 pieces of lamb leg cutlets (approx. 1.2kg)
    3 cloves garlic (peeled, chopped)
    1 large brown onion (peeled, chunky diced)
    2 -3 medium carrots (peeled, chunky diced)
    Salt and pepper to taste
    1 dessertspoon tomato paste
    1 litre chicken stock
    1 dessertspoon honey
    ½ lemon, zested
    3 large washed potatoes (peeled and sliced 4-5mm thick)
    1 stick rosemary
    400g tin chick peas (drained)
    1 punnet cherry tomatoes (slice the skins)
    1 handful flat parsley
    1 cup natural yoghurt
    1 loaf crusty bread


Mix the flour and half a jar of the spices together, trim any excess fat off the cutlets and dredge them in the mixture, dust off and leave on a plate.In a thick-based braising skillet heat half the olive oil, salt and pepper the lamb and cook on both sides to colour, remove and rest on the plate.

Heat the remaining oil and cook the onion, garlic and the carrot together to colour, sprinkle with salt and pepper then add the tomato paste and stir for 3 minutes.

Deglaze with the chicken stock, add the honey and stir then place the lamb cutlets back into the liquid to just cover the lamb, moving them to fit if necessary, (you may need to add a little more liquid), reduce the heat.

Sprinkle a little lemon zest on each cutlet then cover with 3-4 slices of the fanned potato. Sprinkle with rosemary leaves and season well. Cover with a lid and place into a pre-heated oven at 160ºC for 45 minutes.

Remove the lid, add the chickpeas and cherry tomatoes into the gaps (not on top of the potatoes) and cook with the lid off for another 45 to 60 minutes in the oven until the meat is soft and the potatoes are browned.

Serve one or two cutlets per person with a little sauce, a dollop of natural yoghurt and fresh cut flat parsley with warm bread to wipe the plate clean.