4 Carrots, peeled, cut in half length wise and then in half width wise
handful of chopped Italian Parsley
6 Lamb Loin or forequarter chops
1/4-1/2 a Cauliflower head
1 Tomato halved
2tsp Ground cumin
2 tsp Paprika
Salt & Pepper to taste
1/3 cup water
Place the onions & spices in the base of your tajine or a cast iron pan. Add the chops and allow to brown slightly. Remove chops and place the sliced carrots on top of the onions, then layer the chops on top.
Cut the cauliflower into small flowerets and lay over the top of the chops, place the tomato on top, pour in the water and sprinkle a little extra, salt, cumin & paprika over the cauliflower. Cover and bring to a gentle simmer. Leave to cook slower for at least 2 hours or until almost all the water has evaporated. If you’re using a cast iron pan then you may need to add a little extra water and keep an eye on it as it seems to get hotter & hold the heat for longer than a tajine.
Serve with crusty bread & a garden salad or greens.
P.S. I was NEVER a fan of cauliflower but this has completely changed my mind, I even ate it by it’s self… no white sauce in sight!