60 grams (2 ounces) plain flour (all-purpose flour)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garlic and rosemary dry seasoning mix
2 teaspoons smoked paprika
600 grams (21 ounces) lamb neck chops
30 milliliters (2 tablespoons) canola oil
4 cloves garlic, chopped
2 stalks celery, sliced
2 onions, halved and sliced
1 large green bell pepper, cored and diced
400 grams (14 ounces) canned chopped tomatoes
2 heaping teaspoons tomato paste
800 milliliters (3 1/3 cups) chicken stock, to cover
Salt and freshly ground black pepper
8 baby carrots, washed but left whole
6 baby potatoes, halved
Crusty white bread, for serving
Fresh parsley leaves, for garnish
Traditionally this is cooked in a cast-iron pot over coals outdoors, but you can cook it in any heavy-based pan and it would work over a barbecue or outdoor range or on the stove indoors.
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