Cooking method:

1. Toss four lean New Zealand Lamb loin chops with one tsp each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tbsp each of chopped fresh mint and coriander and two tbsp of olive oil.
2. Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes until the lamb and onions are golden, turning occasionally.
3. Stir in a 227g can of chopped tomatoes, 1 tbsp of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is tender.
4. Serve with fruity couscous and freshly cooked green beans.