Possum’s Recipe Book

Photography by J C Hugo Richardson

Lamb Chops with Bean Stew and Unleavened Bread

Making a Maundy Thursday meal is new for me so I went looking for inspiration. 
I wanted a Jewish recipe as this was Jesus culture and religion. 
I came across Adeena Sussaman’s adaptation from 
A Fistful of Lentils by Jennifer Abadi, © 2002, 
Harvard Common Press and found it an easy recipe to follow.

2 tins cannelloni – drained and rinsed
3 tablespoons vegetable oil or olive oil
2 1/2 cups onion – chopped
2 garlic cloves – finely chopped
200g tomato paste
1 tin diced tomatoes with juice
4 cups vegetable stock
1 tablespoon lightly packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon black pepper
450g basmati rice – cooked
6 lamb chops
1tbsp olive oil
1tbsp honey
6 small sprigs Rosemary
Extra for frying
 
For bean stew
Heat the oil in a large saucepan over medium-high heat.
Cook the onions, stirring, until translucent, about 4-5 minutes.
Add garlic and cook 1 additional minute.
Add the tomato paste and cook, stirring constantly, about 2 minutes.
Add diced tomatoes, water, brown sugar, cinnamon, salt, and 
pepper and stir to combine.
Return to a boil, then reduce heat, cover, and simmer over medium-low 
heat until beans are very soft and liquid has thickened considerably, 
about 1 1/2-2 hours.
Serve in bowls over basmati rice and lamb chops, baby spinach leaves, 
olives, dates, fish sauce and unleavened bread.
 
For lamb chops
Mix oil and honey together. Using a pastry brush cover each
 lamb chop with the mixture.
Heat oil in fry pan. Put the chops into the pan and place 
rosemary sprigs on top of each chop. Fry on both sides until brown 
and cooked through. Set aside and keep warm.

To serve
Place the stew in a bowl. 
Put lamb chops and unleavened bread on separate plates.
Put baby spinach leaves, olives, dates and fish sauce in separate bowls.
Allow everyone to serve themselves.

 

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