2 large onions, sliced
400g canned cannellini beans
6 lamb chump chops
2 tsp chilli paste
6 small pork spare ribs
3 cups vegetable or meat stock
2 bay leaves
400g canned chopped tomatoes
Preheat oven to moderately hot. Place half the onions in a large ovenproof dish. Dip chops and pork ribs in flour and shake off excess.
Arrnage meat on top of onions, preferably in a single layer. Tip tomatoes and beans over meat.
Blend chilli paste with stock and pour over. Tuck bay leaves around meat and cover the dish with foil. Cook 1 1/2 hours or until meat is tender. Add more stock if not enough sauce.
* Chickpeas can be added in place of beans and tomato paste used instead of chilli paste. Herbs of choice and a dash of tobasco sauce or worcestershire sauce can be added.