What’s for lunch?
Ohh, and there’s HEAPS of meat there!!!!! Probably 300grams of meat on it’s own!!!!!
thought so…doesn’t seem like there would be much actual meat left by the time you’ve cut the fat off…I don’t get cutlets and chops and that either…you just pay for a pile of bones and by the time you chop the fat and bone off there isn’t anything left to eat! Not worth all the effort in my books! haha
Curried lamb chops are the bomb!!!!!
haha ok, fair enough!
The fat and the bone actually give the dish it’s flavour!!!!!
The cheaper cuts that had fat/bone used to be dirt cheap years ago!!!!! Now that people have worked out how to cook them, they are some of the dearest cuts to buy!!!!!
I can’t be arsed with anything with bones on them, or with cooking in general, really. All my meat I buy when its reduced for quick sale (at least 40% off) and it goes in the freezer!
I like cookin!!!!!
I hate the cleanin up bit!!!!!
whichever one of us cooks, the other cleans up…although since I don’t work much I feel bad making freddy do any of it, and especially when it is school holidays like now - so I try and do both.
Curried lamb chops are the bomb!!!!!
I need this recipe!!!
I can’t be arsed with anything with bones on them, or with cooking in general, really. All my meat I buy when its reduced for quick sale (at least 40% off) and it goes in the freezer!
This is me too!
I buy most stuff when marked down and then build dinners around that! Unless i have a real hankering for something!
I had hamburgers today, cooked them at work. Everyone is jealous! 
Curried lamb chops are the bomb!!!!!
I need this recipe!!!
Half a dozen lamb forequarter or neck chops, chuck them in some seasoned flour to coat,
Then brown them off in some olive oil in a large pot. Put them to one side.
Add 3 peeled thickly sliced medium brown onions to the pot with 2 desert spoons keens curry powder.
Then ya have to let this cook on a high heat stirrin pretty regular (open windows cause the curry powder will take ya breath away, as it does), until ya see a layer of what almost seems to be burnt excess flour etc on the base of the pan.
Chuck in a tablespoon of the flour seasonin that ya had the chops in, along with 2 cloves chopped garlic and stir in.
Add about 2-3 liters of chicken stock, 1 large can whole tomatoes, 2 tablespoons Dark Soy, 2 tablespoons Worcestershire Sauce, 2 tablespoons Brown Malt Vinegar, 2 tablespoons Brown Sugar, 2 tablespoons Tomato Paste, 1 teaspoon black pepper, 1/2 teasponn salt flakes.
Bring to the boil, then let it all simmer away for a couple of hours (The longer the better), about 45-60 mins before ya want it thrown in some quartered potatoes and Carrots (Not for you though, oz) and just add more stock if needed to make sure it’s all covered, and I always get Mrs Mizu to make me some parsley dumplings that cook on top durin the last 10-15 mins but I don’t know how to make them!!!!!
Ya, can also leave the potatoes out if ya want and serve it with whatever ya want, cous cous mashed potatoes etc tec!!!!!
Bit rough, but I’m sure that you’ll be able to decipher it!!!!!
Awesome - thanks mizu!
Will try the dumpling to go with too.
Let me know if ya like it!!!!!
Leftovers! BBQed herb & garlic marinated kangaroo tidbits, oven curly fries and heaps of salad, topped off with a nice big glass of orange juice. Yummo!
