Spiced Lamb With Lentils

• 1 tablespoon sunflower oil
• 8 lamb chops
• 2 onions, finely sliced
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon curry powder (optional)
• 400 g lentils, drained
• 400 g chickpeas, drained
• 300 ml lamb stock or 300 ml chicken stock
• salt and pepper
• flat leaf parsley, freshly chopped (to garnish)

1. Preheat the oven to180 C (160 C fan oven) Mark4.
2. Heat the oil in a large non-stick frying pan, add the chops and brown on both sides.
3. Remove from the pan with a slotted spoon.
4. Add the onions,paprika, cinnamon and curry powder.fry for 2-3 minutes.
5. Stir in the lentils and the chickpeas.
6. Season then spoon into a shallow 2 litre oven proof dish.
7. Put the chops on top of the onion and lentil mixture and pour the stock over them.
8. Cover the dish tightly and cook in the oven for 1 1/2 hours or until the chops are tender.
9. Uncover and cook for 30 minutes or until lightly browned.
10. Scatter over the parsley and serve hot.

sunflower oil, chops, onions, paprika, ground cinnamon, curry powder, lentils, chickpeas, lamb stock, salt, flat leaf parsley

Taken from www.food.com/recipe/spiced-lamb-with-lentils-465359 (may not work)