- ½ red onion, chopped
- handful pomegranate seeds
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp olive oil
- 100g/3½oz lamb, diced
- ½ onion, chopped
- 1 garlic clove, chopped
- pinch cumin seeds
- pinch ground turmeric
- 1 bay leaf
- 3 tbsp red wine vinegar
- 100ml/3½fl oz hot vegetable stock
- 25g/1oz butter
- 1 tbsp olive oil
- 1 potato, peeled and cut into cubes
- pinch cumin seeds
- pinch paprika
- pinch chilli powder
- pinch coriander seeds
- 1 bay leaf
- 2 lamb chops
- 1 tbsp olive oil
- For the relish, place all of the relish ingredients into a bowl, mix well and leave to marinate.
- For the stewed lamb, heat the oil in a frying pan, place the chopped lamb, onion, garlic, cumin, turmeric and bay leaf into the pan and cook for 4-5 minutes.
- Add the red wine vinegar, vegetable stock and butter and simmer gently for 10-12 minutes, or until the lamb is tender.
- For the spiced potatoes, heat the oil in a frying pan, add the chopped potato and all the spices, cover with a lid and cook gently for 10-12 minutes, or until the potato is tender.
- For the lamb chops, heat a griddle pan, brush the lamb chops with oil and chargrill for 4-5 minutes on each side, or until cooked to your liking. Leave to rest for a few minutes before serving.
- To serve, place the spiced potatoes onto a plate, top with the stewed lamb and place the lamb chops and relish alongside.