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| 4 | Lamb chops |
| 1 | onion sliced |
| 1 | Green pepper; deseeded and cut |
| | Into chunks |
| 401 Gramm | Can chopped tomatoes |
| 421 Gramm | Can mixed pulses; drained and rinsed |
| 1 Esslöffel | Tomato puree |
| | salt |
| | black pepper freshly ground |
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Heat a heavy based heatproof casserole dish or saucepan. Place in the lamb chops and sear on all sides until golden brown and sealed. Remove from the pan with a slotted spoon and set to one side.
Add the onion and green pepper to the pan and fry for 4-5 minutes until tender.
Stir in the chopped tomatoes, mixed pulses, tomato puree and add seasoning to taste.
Arrange the chops in the sauce and cover. Simmer over a moderate heat for 25-30 minutes, stirring occasionally.
Notes Serve with hot crusty bread or creamed potatoes and a green vegetable.
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