Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Olive oil cooking spray

  3. 1 brown onion, finely chopped

  4. 2 tablespoons crunchy peanut butter

  5. 1 tablespoon sweet chilli sauce

  6. 1 tablespoon ketcap manis

  7. 270ml can light coconut milk

  8. 8 lamb chump chops, trimmed

  9. 2 x 350g packets egg noodles, cooked

  10. 2 bunches baby bok choy, steamed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Heat a non-stick frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.

  2. Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with noodles and baby bok choy.


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