Ingredients

• 675 g hogget chops (leg is best)
• 2 onions
• 125 g uncooked rice (200 mL)
• 2 teaspoons salt
• Pepper
• 1 tin of peeled chopped tomatoes (drained)
• 3 tablespoons of tomato paste
• 2 teaspoons sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon beef stock
• 2 teaspoons soya sauce
• 425 mLs of water + drained tomato juice
• 1 t garlic powder
• 1 t smoked paprika
• 1 t cumin

Instructions

1. Preheat oven to 180 degrees C.
2. Trim excess fat from chops and brown in a frypan. Sit in the casserole dish.
3. Cook sliced onions, rice, salt and pepper in the frypan. Add tomatoes, tomato paste and sugar. Add spices.
4. Mix Worcestershire sauce, beef stock and soya sauce with water. Pour into frypan.
5. Cook for a few more minutes until everything is steaming. Pour this over the chops in the casserole dish and mix it all up with tongs until the chops are evenly mixed with the sauce.
6. Cook in the oven for an hour. Halfway through, rearrange the chops again.
7. Serve with potatoes and cooked vegetables (or be more creative…) Enjoy!