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LAMB CHOPS AND APPLE HOT POT

6 neck chops
1 Tbsp oil
2 onions
2 apples
3 tomatoes
1 cup beef stock, made with 2 tsp stock powder
chopped parsley

Place chops in casserole dish. Cover and cook at 190 C 1 hour.
Meanwhile cut onions and apples into rings, skin the tomatoes and
cut in half. Saute the fruit and vegetables in the oil. Strain
fat from the chops, add stock and vegetables to the meat, cover
and return to the oven for 20 - 30 minutes. Thicken if desired
and sprinkle with chopped parsley. Serve with mashed potatoes and
peas.

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