1-2 Tablespoons Hungarian style Paprika (although I'm sure the plain old paprika will do)
1-2 Tablespoons of All purpose spicy
Teaspoon parsley (fresh or dried)
Teaspoon Oregano
Tablespoon tomato paste
How to prepare:
In a pot, sear the lamp chop on both sides for about 3-4 minutes each side.
Then add the parsley, oregano, all purpose spicy and paprika and mix around so that meat absorbs colour but don't burn. Amount of paprika and all purpose spicy depends on how much vegies you plan to use. With just potatoes and peas and corn 1 tablespoon is enough but if you're adding extra vegies you'll need 2 tablespoons.
Now pour some water in the pot so that it covers the chop and close lid allowing it to boil for at least half an hour! Make sure you top up the water every ten minutes so that it never dries out and burns the meat. Boiling the meat for this time will fully cook it, soften it and clean out all the muck! There are lots of vitamins in the bones plus it adds flavour so do not take it off the bone till later.
During this time, chop up the potato.
After half an hour of the meat boiling on its own add the potato, extra water to cover then close the lid again and continue to boil till potato is cooked (once again not allowing the water to evaporate too much - you will need to check more often now as potatoes absorb a lot of water!)
When the potato is cooked then add peas and corn and tomato paste and boil for further five minutes. A little note here - always put the tomato paste in at the end of ANY meal as if you put it in too early it makes the meat too tough and chewy!
Now your meal is cooked! Add the garlic (opt) Also always add garlic at the end as if you cook the garlic the food will be very strong in garlic aroma and it will take over the other spices.
Simply take out the chop and remove from bone then chop into tiny pieces or put all of it into the processor and blend for younger bubs