Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
400 g lamb chops
1 large can of peeled tomatoes
1 clove garlic
1 tsp cumin
salt and pepper
juice of a lemon
about 8-10 frozen pre-prepared artichoke hearts
Heat the oil in a heavy-based pan. Brown the lamb with the chopped garlic, add the tin of tomatoes and enough water to cover the meat. Bring to the boil, add the artichokes and the cumin, season lightly and simmer for about 45 minutes until the meat and artichokes are tender. Adjust the seasoning, garnish with fresh chopped flatleaf parsley and coriander.
Tip: Use shoulder of lamb or chicken pieces instead of the chops. Serve with potatoes on the side, or peel and chop them and add to the ragout 20 minutes after starting to simmer.