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Slow cooked Persian Lamb Neck Chops, Israeli Cous Cous and figs

Flavours of the Middle East come to life in this beautiful dish! Sounds unusual but the taste is absolutely superb, as are many meats ideal for slow-cooking. Cooking slow with these fresh ingredients allows flavours to burst forth and guarantees sighs of satisfaction! Serves 4.

  • Prep

    35 mins

  • Cooking

    4 hours (there's roasting time involved too)




  • 1kg of Brisbane Valley Farm Lamb Neck Chops
  • 250g Israeli Cous Cous cooked as per packet instructions
  • 1 lg brown onion peeled and diced into 1cm cubes
  • 1 lg carrot diced into 1 cm cubes
  • 2 stalks of celery diced into 1cm cubes
  • 1 medium fennel bulb diced into 1 cm cubes
  • 4 cloves garlic
  • 2 cinnamon quills
  • 2 litres chicken stock
  • 1 tablespoon ground cumin
  • 1 cup of Turkish dried figs cut in half
  • ¼ tsp ground cardamom
  • 1 ½ tsp ground coriander
  • 1 tsp gr turmeric
  • Nob ginger sliced
  • 1 medium sweet potato diced into 2cm pieces and roasted until cooked
  • ½ bunch mint
  • ½ bunch coriander roughly chopped
  • ½ bunch parsley chopped
  • ½ pomegranate seeded
  • 1 lg lime cut into ¼’s


Step 1
Mix together the cumin, cardamom, coriander and turmeric and dust over the chops. Leave for approx. 1 hr. in a heavy based pot that can go in the oven, brown the chops over high heat and remove from pot.
Step 2

Add the fennel, onion, carrot, celery and garlic and lightly sauté.

Step 3

Add the stock, cinnamon, garlic, ginger and figs, then lay the seared chops on top, place on the lid and transfer to a 150 degree oven for approx. 3 hours or until cooked (can check after 2.5 hrs).

Step 4

Mix together the cooked cous cous, sweet potato in a saucepan to warm, add a little of the braising liquor, then the parsley and coriander. Gently stir through. Season to taste.

Step 5

To serve:- Spoon some cous cous into a bowl, and top with a few chops and the vegetables and figs. Top with the mint and pomegranate seeds and optional yoghurt

Step 6