• 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 2 carrots, chopped
  • 8 lamb chump chops, trimmed
  • 1/3 cup burghul (see note)
  • 2 small red chillies, chopped
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 4 sprigs fresh thyme
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 zucchini, diced
  • 1/4 cup flat-leaf parsley, chopped
  • Step 1 Preheat oven to 180°C. Place oil, onion, carrots, lamb, burghul, chillies, chickpeas, tomatoes, thyme and spices into a 10-cup capacity ovenproof dish. Pour in enough water to just cover ingredients. Season with salt and pepper.
  • Step 2 Cover with a tight-fitting lid or foil. Bake for 1 1/2 hours. Stir in zucchini. Cook, uncovered, for a further 15 minutes or until vegetables and meat are tender. Spoon onto serving plates. Sprinkle with parsley. Serve.