I love this casserole because all the ingredients are simply put in the pot and brought to a boil. No tanning before cooking. Too simple! I usually make one and a half times the sauce.
– Funingoa


  • 8 lamb chops, fat-cut
  • 1/2 cup powdered sugar
  • 1/4 cup of flour
  • 1 teaspoon curry powder
  • 1 tsp english mustard powder
  • 1 teaspoon mixed seasoning
  • 1/4 cup of tomato paste
  • 1 1/2 cup of water
  • 1/4 cup white vinegar
  • 1 teaspoon salt and pepper * to taste


  • Place chops in a deep casserole dish.
  • Mix all other ingredients and pour over the chops, making sure all chops are covered.
  • Bake for 2-2½ hours at 180 ° C.


I use quarter lamb chops. Use 1/4 cup or 2 tablespoons for tomato paste.

This recipe was photographed by Amber De Florio for Australia's Best Recipes.