8 lamb chops
1 tbs oil
2 onions (sliced)
2 cloves garlic (crushed)
1 tbs curry powder
1 tbs plain flour
425 g can tomatoes
1 1/2 cups water
1/4 cup fruit chutney
2 large carrots (cut into 1 cm slices)
2 tbs chopped fresh parsley (for serving)
1. Trim meat of excess fat and sinew, heat oil in heavy based pan, add chops, cook over med-high heat for 2 minutes each side or until well browned, drain on paper towels.
2. Add onion and garlic to pan, stir 2 minutes or until soft, add curry powder and flour, stir 1 minute.
3. Return chops to pan with undrainded crushed tomatoes, water, chutney and carrots, bring to boil.
4. Reduce heat, simmer, uncovered 40 minutes or until chops are tender, stirring occasionally, before serving, sprinkle with parsley.