Ingredients:
1 tbsp vegetable oil
4 lamb chops - trimmed
1 onion - sliced
420 gm can diced tomatoes
1/2 cup beef stock
1 stalk lemon grass - bruised
2 potatoes - peeled and diced
Paste:
2 cloves garlic - chopped
4 medium chillies - deseeded and chopped
pinch of salt
Directions:
Pound paste ingredients in a mortar and pestle or food processor.
Heat oil in a large saucepan. Add the lamb chops and cook for 2 - 3 minutes on each side or until brown. Remove and set aside. Add onion and cook for 2 - 3 minutes.
Add paste to a saucepan and cook for 1 - 2 minutes. Add tomatoes, stock, lemongrass, potatoes and lamb chops. Cover and simmer for 30 - 40 minutes or until lamb chops are tender and sauce has reduced.
Serves 4
Source: Indonesian Cooking