4 forequarter lamb chops
2 C chopped onion
2 large cloves garlic, crushed
1 C carrots, sliced crosswise ½ cm thick
1 large green capsicum, cut into ½ cm strips
1 t ground cumin
½ t each: ground allspice, ground ginger, and turmeric
¼ t each: cinnamon, salt and cayenne pepper
1 C water
1 medium eggplant, peeled and cut into ¼ inch cubes
400 g can chopped tomatoes
400 g can chick peas, rinsed and drained
Heat oil in a large saucepan over medium heat. Brown lamb chops. Remove and set aside. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, capsicum, spices and ½ C water. Cook, stirring occasionally, 5 minutes.
Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous or rice.