4 to 6 lamb chump chops
3 or 4 medium white potatoes
3 or 4 medium brown onions
1 cup chickpeas
1 tbsp olive oil
1 tbsp curry powder (mild or hot depending on your preference)
1 tbsp baharat (www.recipezaar.com/recipe/Baharat-Spice-Blend-224763)
1 tsp salt per preference
1 tsp cayenne pepper per preference
1 tbsp flour
1 litre water
Cut onions into lengthways crescents, trim fat from chump chops. Put oil into a large saucepan and bring to a gentle heat, add the onions in a layer, then place the chops atop the onions. Sprinkle half the spices over the chops and onions, leave to braise.
After about ten minutes turn the mixture over so the chops are on the bottom, sprinkle remaining spices over. Leave for another ten to fifteen minutes.
Add enough water to cover, and if your chickpeas are dry and have not been cooked, add them at this point as well, so they will soften in time. Allow to simmer gently for 45 minutes. Resist the urge to eat it now!
Peel and dice the potatoes in about 2cm cubes, add to the pot and add enough water to make the sauce liquid again and cover about 3/4. Add chickpeas at this stage if they are precooked. Allow to simmer for another half hour.
Adjust seasoning at this point, and mix the flour with a few tablespoons of water. Drizzle the flour/water into the pot, stirring all the time, and waiting to see how much the sauce thickens. Adjust to preference.
Serve over a bed of Basmati rice, with a garlic and chilli type pickle/relish on the side. (These are usually reddish-orange coloured, spicy hot, with a nice fermented taste, available at Asian and Indian specialty stores.)
The herbs in the curry and baharat penetrate the meat during the simmering, and produce the trademark "falls off the bones" tenderness of the meat. It should have a curry bite without being scorching.