Lamb tangine with dates

Serves 4

Ingredients:

4 lamb loin chops
1 tbsp vegetable oil
1 onion, sliced
4 cloves garlic, peeled but whole
2 tsp season all
1 pinch chilli powder
2 large lemons
1 can (+ or - 400g) green lentils
salt and freshly ground black pepper
150ml vegetable stock, made with 1/3 of a stock cube
125g dates

Preparation:

Brown the chops thoroughly in oil in a flameproof casserole. Add onion, garlic, season-all and chilli powder and cook gently for 5 minutes.
Roughly chop the lemons, removing any pips. Add to the pan with the lentils, including the can juices, season lightly and add the stock.
Simmer for 1 hour, or until the chops are tender. Add the dates and cook, uncovered for 15 minutes.
Season to taste, then serve on a bed of cous cous with green vegetables.