Braised lamb cutlets with vegetables on a timbale of rice

Preheat oil in a large saucepan over medium heat; add lamb cutlets and sear one minute each side.

Add garlic, ginger, vegetables and tofu and pour in 1-2 cups of water, enough to cover the meat.

Add soy sauce and honey, season with salt and pepper. Cover with lid and bring to the boil over a medium heat.

Reduce heat to very low and simmer for 1½ hours, making sure to check water level occasionally so meat always remains covered.

To serve, pack cooked rice into 6 small rice bowls and turn onto serving plates to form a rice mound. Pour around chops and vegetables and sprinkle with chopped chives.